Ina Garten’s Strawberry Rhubarb Crisp is a classic dessert that celebrates the best of spring and early summer. Juicy strawberries and tart rhubarb are baked until bubbly and soft, then topped with a buttery, golden crisp that adds the perfect contrast. It’s simple, rustic, and exactly the kind of dessert you’ll want to serve warm with a scoop of vanilla ice cream.

What Is Ina Garten’s Strawberry Rhubarb Crisp?

This dessert combines a sweet-tart fruit filling with a crumble topping made of oats, brown sugar, and butter. Ina keeps the recipe refreshingly simple, letting the natural flavor of the fruit shine through. It’s baked in a single dish and served family-style—an effortless way to feed a crowd.

Other Ina Garten Recipes

Reasons to Try Ina Garten’s Strawberry Rhubarb Crisp

Perfect balance of sweet and tart
Uses fresh, seasonal ingredients
No special equipment or crust needed
Crisp, buttery topping adds texture and richness
Ideal for making ahead
A great alternative to pie—easier, faster, and just as delicious
Barefoot Contessa-approved for simplicity and flavor

Ingredients Needed to Make Ina Garten’s Strawberry Rhubarb Crisp

For the filling:

4 cups fresh rhubarb, diced (about ½-inch pieces)
4 cups fresh strawberries, hulled and halved
1¼ cups granulated sugar
1 tablespoon orange zest
½ cup orange juice
2 tablespoons cornstarch
1 teaspoon vanilla extract

For the crisp topping:

1½ cups all-purpose flour
½ cup granulated sugar
½ cup light brown sugar, lightly packed
½ teaspoon kosher salt
1 cup old-fashioned rolled oats
½ pound (2 sticks) cold unsalted butter, diced

Instructions to Prepare Ina Garten’s Strawberry Rhubarb Crisp

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Butter a 9×13-inch baking dish or a similar-sized ovenproof dish.

Step 2: Prepare the Fruit Filling

In a large bowl, toss together the rhubarb, strawberries, sugar, orange zest, and orange juice. In a small bowl, whisk together the cornstarch and vanilla, then stir it into the fruit mixture.

Pour the filling evenly into the prepared baking dish.

Step 3: Make the Crisp Topping

In the bowl of a stand mixer fitted with the paddle attachment (or using a pastry blender or your fingers), combine the flour, sugars, salt, and oats. Add the cold butter and mix on low speed until the mixture forms pea-sized crumbles.

Sprinkle the topping evenly over the fruit mixture.

Step 4: Bake Until Golden and Bubbling

Bake for 1 hour, or until the topping is golden brown and the fruit is bubbling around the edges. Let cool for at least 15–20 minutes before serving to allow the juices to thicken.

Step 5: Serve Warm or at Room Temperature

Scoop into bowls and serve with vanilla ice cream, whipped cream, or just as it is.

What to Serve With Strawberry Rhubarb Crisp

Vanilla ice cream – The classic pairing
Whipped cream with lemon zest – Light and bright
Greek yogurt or crème fraîche – A tangy contrast
Cinnamon or almond gelato – For an elegant twist
Glass of Moscato or rosé – A sweet, summery match
Biscotti or almond cookies – For crunch on the side
Fresh mint leaves – For garnish

Expert Tips for Mastering the Recipe

Use ripe, firm strawberries – For best texture
Don’t skip the cornstarch – It thickens the filling
Dice the rhubarb evenly – For even baking
Use cold butter for the topping – Creates the perfect crisp
Let the crisp rest before serving – Juices will thicken
Double the topping if you love extra crunch
Make in ramekins for individual servings – Great for guests

Variations of the Recipe

Add apples or raspberries – For extra fruit variety
Mix in sliced almonds or chopped pecans – For a nutty topping
Add a dash of cinnamon or nutmeg to the topping – Warm spice flavor
Replace orange juice with lemon – For more acidity
Use gluten-free flour and oats – For a gluten-free version
Top with maple whipped cream – Seasonal flair
Make it dairy-free – Use plant-based butter

How to Store Leftovers

Refrigerate covered – Keeps well for up to 4 days
Reheat in oven at 325°F – Keeps topping crisp
Microwave individual portions for convenience – Though the topping may soften
Freeze unbaked crisp topping separately – Great for quick future desserts
Don’t freeze assembled with fruit – The texture may suffer
Store topping and filling separately for make-ahead prep
Label and date leftovers – Especially if freezing the topping

How Do I Reuse or Repurpose Crisp Leftovers?

Stir into yogurt for breakfast
Spoon over pancakes or waffles – For a fruity brunch
Use as pie filling or hand pie stuffing
Blend with ice cream into a milkshake
Serve warm over pound cake or sponge cake
Turn into fruit crumble bars – Bake with a shortbread base
Top with granola and more fruit – For a quick parfait

Nutritional Value (per serving, based on 10 servings)

Calories: 410
Fat: 20g
Carbohydrates: 55g
Sugar: 38g
Protein: 3g
Fiber: 3g
Sodium: 110mg

FAQs

Can I use frozen rhubarb for Ina Garten’s crisp?

Yes, frozen rhubarb works well. Thaw it completely and drain excess liquid before using to avoid a watery filling.

Should I peel rhubarb before using it in the crisp?

No, peeling isn’t necessary. Just trim the ends and slice the stalks. The skin softens during baking and adds to the color and texture.

How do I keep the crisp topping crunchy after baking?

Let the crisp, cool uncovered. Avoid covering it while still warm, as steam will soften the topping. Reheat in the oven to restore texture.

Can I make Ina Garten’s crisp ahead of time?

Yes. Assemble the fruit and topping separately, refrigerate them, and combine just before baking. You can also bake it ahead and reheat gently before serving.

Final Words

Ina Garten’s Strawberry Rhubarb Crisp is everything you want in a fruit dessert—simple, rustic, and packed with flavor. The juicy, tart filling paired with that golden, buttery topping makes this a dessert you’ll come back to every season. Serve it warm with a scoop of ice cream, and you’ve got comfort in a bowl.