Rhubarb Berry Crisp with Strawberries & Cherries (Buttery Oat Topping
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
This Rhubarb Berry Crisp with Strawberries & Cherries is the ultimate sweet‑tart summer dessert — juicy, vibrant fruit baked under a warm, buttery oat topping that tastes like pure comfort. If you love a classic rhubarb crisp or a nostalgic strawberry rhubarb crisp, this easy version gives you the best of both worlds with an extra pop of cherry sweetness.
It comes together with minimal prep, uses simple pantry ingredients, and bakes into a bubbling, golden, irresistible crisp that’s perfect for weeknights, cookouts, or anytime you’re craving a cozy fruit dessert. The combination of fresh rhubarb, strawberries, and cherries creates the most gorgeous color and flavor, all tucked beneath a crunchy oat streusel that’s impossible to resist.
Serve your warm rhubarb berry crisp with a big scoop of vanilla ice cream to take it over the top — just like our reader‑favorite Easy Homemade Apple Crisp Recipe and this delish Homemade Blueberry Cobbler!
WANT TO SAVE THIS RECIPE?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Why We Love This Rhubarb Berry Crisp
This Rhubarb Berry Crisp with Strawberries & Cherries is everything you want in a cozy summer dessert — sweet, tart, juicy, and topped with the most irresistible buttery oat crumble. If you love pie but want half the work, a fruit crisp is the way to go. This easy rhubarb crisp recipe comes together in just 10–15 minutes and bakes into a warm, bubbling, mouth‑watering treat that tastes like pure comfort.
It’s the kind of rhubarb berry crisp you’ll want to eat straight from the oven (we fully support this). The mix of fresh rhubarb, strawberries, and cherries gives you that nostalgic strawberry rhubarb crisp flavor with a little extra berry magic. It’s simple, crowd‑pleasing, and feels like something grandma would proudly serve at every summer gathering.
Rhubarb Tips
- Rhubarb season = the best season. Grab it fresh, frozen, from the farmers market… or from that one neighbor who grows a jungle of it.
- Slice it like celery. No peeling needed.
- Leaves? Toss ’em — they’re toxic. Stalks? Totally good.
- Using frozen rhubarb or berries? Thaw + drain so your crisp stays crisp.
- Want to nerd out? Check out 18 Fun Facts About Rhubarb for more Rhubarb knowledge!
Ingredients You’ll Need
Rhubarb Berry Filling
- 2 cups tart rhubarb, fresh or frozen sliced 1/2-inch pieces
- 2 cups strawberries, chopped
- 2 cups sour or sweet cherries canned, fresh or frozen
- ⅔ cup sugar – increase or decrease depending on your preference
- ¼ cup flour
Oat Topping
- ¾ cup all-purpose flour
- ½ cup old fashioned oats
- ½ cup light brown sugar, packed
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 tablespoons butter cold and chopped into cubes
- optional – Vanilla ice cream
Instructions How To Make Rhubarb Berry Crisp
- Preheat oven to 375°F. Grease an 8-inch or 7-inch x 11-inch baking dish that can hold about 2 quarts. Set aside.
- Make the homemade filling: Combine strawberries, rhubarb and cherries with the flour and sugar in a large bowl. Toss gently until combine, then spoon and spread into prepared baking dish.
- Shortcut Filling Version: Use a can of strawberry pie filling and a can of cherry pie filling and just add in small, chopped rhubarb. No extra sugar or flour needed. Just mix it all together and you have instant filling, ready to bake because the rhubarb is raw to start with. Make sure you cut the rhubarb in small ½ inch chunks, so it cooks through thoroughly.
- In a small bowl, combine the flour, oats, brown sugar, baking powder and salt. Cut in butter using a fork or pastry cutter until mixture resembles coarse crumbs. Sprinkle the streusel mixture over rhubarb berry mixture. Add some additional oats on top for visuals if desired.
- Bake until the crisp topping is lightly brown and filling is bubbly, about 35-40 minutes. Serve a la mode and warm with a scoop of ice cream for next level yumminess!
Pro Tips
- Keep that butter cold. Cold butter = the crispiest, crunchiest oat topping.
- Slice rhubarb like celery. No peeling, no fuss — just chop and drop.
- Let it rest. Give your crisp 10–15 minutes after baking so the juices settle into that perfect jammy goodness.
- Frozen fruit? Totally fine. Just thaw + drain so your crisp doesn’t turn into a berry soup.
- Go big on oats. Extra oats = extra farmhouse crumble magic.
Variations
- Strawberry‑Only Crisp: Skip the cherries and go full strawberry fields.
- Mixed Berry Crisp: Toss in blueberries, raspberries, blackberries — whatever’s in your basket.
- Peach Rhubarb Crisp: Summer in a pan.
- Nutty Crunch: Add chopped pecans or almonds to the topping for extra texture.
- Cinnamon‑Vanilla Cozy: Add a splash of vanilla + a sprinkle of cinnamon for warm bakery vibes.
- Gluten‑Free: Swap in your favorite 1:1 GF flour — crisp still turns out perfect.
Storage & Reheating
How to Store It
- Fridge: Store leftovers covered for 3–4 days.
- Freezer: Freeze in an airtight container for up to 2–3 months.
- Make‑Ahead: Assemble the fruit filling and topping separately, then sprinkle + bake when ready.
How to Reheat It
- Oven (best): 350°F for 10–15 minutes until warm and crisp again.
- Microwave: 20–30 seconds for a quick fix (topping will be softer).
- From Frozen: Thaw overnight, then warm in the oven to revive that buttery oat crunch.
Serving Ideas
- Scoop of vanilla ice cream — the classic “melts‑right‑into‑the‑crisp” magic.
- Fresh whipped cream — light, fluffy, and perfect with tart rhubarb.
- A drizzle of warm caramel — farmhouse‑fancy and ridiculously good.
- Lemon zest on top — brightens the berries and adds a sunny pop.
- Toasted almonds or pecans — extra crunch for that bakery‑style finish.
- Serve it warm on the porch — bonus points if you’ve got a summer breeze and a mason jar of sweet tea.
FAQs
Do I need to peel rhubarb?
Nope! Just wash, slice, and you’re good to go.
Are the leaves really poisonous?
Yes — toss those leaves immediately. The stalks are totally safe.
Can I use frozen rhubarb or frozen berries?
Absolutely. Thaw and drain first so your crisp stays crisp.
Why is my crisp runny?
Too much liquid from frozen fruit or not enough resting time. Let it cool a bit and it’ll thicken up.
Can I make this ahead?
Yep! Assemble the fruit + topping separately, then sprinkle and bake when ready.
How do I store leftovers?
Fridge for 3–4 days. Reheat at 350°F for 10–15 minutes to revive the crisp topping.
In conclusion, this Rhubarb Berry Crisp with Strawberries & Cherries is the kind of sweet‑tart, cozy dessert that tastes like it came straight from a summer farm stand. It’s simple, foolproof, and bursting with those bright rhubarb‑berry flavors we wait all year for. One bite and it’s guaranteed to become a family favorite.
So grab a spoon, scoop it warm, add that vanilla ice cream, and share the love with your favorite people. And if you’ve still got extra rhubarb and strawberries hanging around, you’ll be obsessed with these Awesome Strawberry Rhubarb Oatmeal Bars and this Fluffy Strawberry Rhubarb Cream Pie with a Pretzel Crust as well!
More Cobblers, Crisps & Dessert Delights?
- Easiest Very Berry Biscuit Cobbler
- GF Maple Cinnamon Apple Crisp
- Easy Peach Cake Cobbler
- Southern Peach & Raspberry Cobbler {for 2}
- Oatmeal Peach Crumble Bars
- 20 Dessert Delights Using Strawberries
- Swedish Apple Pie
- Apple Crisp Cheesecake Bars
- Easy Strawberry Shortcake Cupcakes
Rhubarb Berry Crisp
Ingredients
Rhubarb Berry Filling
- 2 cups rhubarb fresh or frozen sliced 1/2-inch pieces
- 2 cups strawberries chopped
- 2 cups sour or sweet cherries canned, fresh or frozen
- ⅔ cup sugar - increase or decrease depending on your preference
- ¼ cup flour
Oat Streusel Topping
- ¾ cup all-purpose flour
- ½ cup old fashioned oats
- ½ cup light brown sugar packed
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 tablespoons butter cold and chopped into cubes
- optional Vanilla ice cream
Instructions
- Preheat oven to 375°F. Grease an 8-inch or 7-inch x 11-inch baking dish that can hold about 2 quarts. Set aside.
- Make the filling: Combine strawberries, rhubarb and cherries with the flour and sugar in a large bowl. Toss gently until combine, then spoon and spread into prepared baking dish.
- Shortcut Filling Version: Use a can of strawberry pie filling and a can of cherry pie filling and just add in small, chopped rhubarb. No extra sugar or flour needed. Just mix it all together and you have instant filling, ready to bake because the rhubarb is raw to start with. Make sure you cut the rhubarb in small ½ inch chunks, so it cooks through thoroughly.
- In a small bowl, combine the flour, oats, brown sugar, baking powder and salt. Cut in butter using a fork or pastry cutter until mixture resembles coarse crumbs. Sprinkle the streusel mixture over rhubarb berry mixture. Add some additional oats on top for visuals if desired.
- Bake until the crisp topping is lightly brown and filling is bubbly, about 35-40 minutes. Serve a la mode and warm with a scoop of ice cream for next level yumminess!
Notes
- Easy Modifications to Your Filling for your Crisp:
You'll be excited to know, this crisp recipe is very adaptable!! - Firstly, you can change out your fruits to suit whatever you like, but I urge you to try this rhubarb/berry version. Rhubarb and berries are the ultimate combo with the sweet and tart flavors going on with that buttery, golden crisp!
- All you need is roughly 6 cups of fruit to get this party started. You can also substitute with fruits like peaches, blueberries, raspberries, blackberries, etc...it's all good!
- Add a 1/2 teaspoon cinnamon or vanilla extract to your fruit filling if you wish.
