Tasty Low Sugar Strawberry Rhubarb Crisp

Here is my favorite low sugar strawberry rhubarb crisp recipe, with tender rhubarb and juicy strawberries sweetened with just a touch of honey, topped with a buttery oat and cinnamon crumble.

This crisp is perfect for when you want something sweet but not too sweet. The tartness of the rhubarb pairs so well with the strawberries, and that crispy oat topping is everything. Plus, it’s way easier than making a pie!

What Kind of Rhubarb Should I Use?

Fresh rhubarb is always your best bet for this crisp, and you’ll find it in season from spring through early summer at most grocery stores and farmers markets. The color of the stalks can range from deep red to pale green, and here’s a little secret – the color doesn’t actually affect the flavor, so don’t worry if yours looks more green than red. Just make sure to trim off and discard the leaves completely, as they’re toxic and should never be eaten. If you can’t find fresh rhubarb, frozen works just fine too – no need to thaw it first, just add a few extra minutes to your baking time.

Options for Substitutions

This crisp is pretty forgiving, so here are some swaps you can make if needed:

• Rhubarb: Fresh rhubarb is best here, but frozen works too – just thaw it first and drain any excess liquid. You can also use all strawberries if rhubarb isn’t available, though you’ll lose that signature tart flavor.
• Honey: Maple syrup or agave nectar work just as well as honey for adding a touch of sweetness to the fruit filling.
• Oats: Old-fashioned rolled oats are ideal for that crispy topping, but quick oats will work in a pinch. Just avoid instant oats as they’ll turn mushy.
• Brown sugar: You can use coconut sugar for a less processed option, or white sugar mixed with a tiny bit of molasses. For an even lower sugar version, try reducing the amount to 1/3 cup.
• Butter: Coconut oil works great as a dairy-free swap – just use the same amount. You can also try vegan butter if that’s what you have on hand.
• Strawberries: Raspberries, blackberries, or blueberries can replace some or all of the strawberries. Just keep the total fruit amount around 5-6 cups.

Watch Out for These Mistakes While Baking

The biggest mistake when making fruit crisps is not accounting for how much liquid rhubarb releases during baking, which can leave you with a watery mess instead of a thick, jammy filling – to avoid this, let your fruit mixture sit for 10 minutes after combining, then drain off excess liquid before transferring to your baking dish.

Another common error is under-baking the topping, so make sure it turns golden brown and crispy rather than pale and soft, which usually means baking until you see bubbling around the edges.

To get an even crumblier topping, make sure your butter is cold (not softened) and use your fingers or a fork to work it into the oat mixture until it resembles coarse crumbs.

Finally, resist the urge to dig in right away – letting the crisp cool for at least 15 minutes allows the filling to thicken up properly and makes serving much cleaner.

What to Serve With Strawberry Rhubarb Crisp?

A scoop of vanilla ice cream on top of warm strawberry rhubarb crisp is pretty much perfect – the cold ice cream melts into the warm fruit and creates this amazing combination. If you’re not into ice cream, a dollop of whipped cream or even some Greek yogurt works great too, especially if you’re serving it for breakfast (yes, fruit crisp for breakfast is totally acceptable!). I also love pairing this with a hot cup of coffee or tea, which makes it feel like a cozy dessert even on warmer days. For a fun brunch idea, serve it alongside some scrambled eggs and bacon for a sweet and savory spread.

Storage Instructions

Store: Keep your strawberry rhubarb crisp covered with foil or plastic wrap in the fridge for up to 4 days. It tastes great cold straight from the fridge, or you can warm it up before serving. The topping might soften a bit over time, but it’s still delicious.

Freeze: This crisp freezes really well for up to 3 months. Let it cool completely, then wrap it tightly in plastic wrap and foil, or store in a freezer-safe container. You can freeze the whole thing or cut it into individual portions first for easier serving later.

Reheat: Warm it up in a 350°F oven for about 15-20 minutes if refrigerated, or 30-40 minutes if frozen. You can also microwave individual portions for about a minute or two. I like to crisp up the topping under the broiler for a minute at the end if it needs it.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 10-13 g
• Fat: 20-25 g
• Carbohydrates: 190-210 g

Ingredients

For the fruit base:

• 4 cups rhubarb (sliced into 1/2-inch thick pieces)
• 1 pint strawberries (hulled and quartered for more juice)
• 1.5 tbsp honey
• 0.5 tsp vanilla extract

For the topping:

• 1 cup oats (I always use Quaker Old Fashioned style)
• 1/2 cup brown sugar
• 1.5 tsp cinnamon
• 6 tbsp butter (I like Kerrygold unsalted butter for this)

Step 1: Prepare the Fruit Filling

• 4 cups rhubarb, sliced into 1/2-inch thick pieces
• 1 pint strawberries, hulled and quartered
• 1.5 tbsp honey
• 0.5 tsp vanilla extract

Combine the sliced rhubarb, quartered strawberries, honey, and vanilla extract in a bowl and toss gently until the fruit is evenly coated.

The honey will start to dissolve and release juice from the strawberries—this creates the filling’s syrupy base.

Transfer the mixture to an 8×8 inch or 9×9 inch baking dish, spreading it in an even layer.

Step 2: Make the Crisp Topping

• 1 cup oats
• 1/2 cup brown sugar
• 1.5 tsp cinnamon
• 6 tbsp butter

In a separate bowl, combine the oats, brown sugar, and cinnamon, stirring until evenly mixed.

Cut the butter into small cubes and add it to the dry mixture.

Using your fingers or a pastry cutter, work the butter into the oats until the mixture resembles coarse breadcrumbs with some pea-sized clumps remaining.

I like to leave some larger butter pieces throughout—they create pockets of crispy texture as they bake.

Don’t overmix or the topping will become dense.

Step 3: Assemble and Bake

• fruit filling from Step 1
• crisp topping from Step 2

Preheat your oven to 350°F.

Once the oven reaches temperature, evenly distribute the crisp topping from Step 2 over the fruit filling from Step 1, spreading it gently with your fingers but leaving it slightly uneven—this creates texture when baked.

Bake for 40 minutes until the topping turns golden brown and the fruit filling is bubbling around the edges.

You’ll see some of the rhubarb-strawberry juices peeking through the topping, which is exactly what you want.

Step 4: Cool and Serve

Remove the crisp from the oven and let it rest for 5-10 minutes before serving.

This resting time allows the filling to set slightly so it won’t be runny, but serves best while still warm.

Scoop into bowls and serve as-is or with a dollop of Greek yogurt or whipped cream if desired.

Tasty Low Sugar Strawberry Rhubarb Crisp

Delicious Tasty Low Sugar Strawberry Rhubarb Crisp recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings 6 servings

Calories 975 kcal

Ingredients

  

For the fruit base::

• 4 cups rhubarb (sliced into 1/2-inch thick pieces)
• 1 pint strawberries (hulled and quartered for more juice)
• 1.5 tbsp honey
• 0.5 tsp vanilla extract

For the topping::

• 1 cup oats (I always use Quaker Old Fashioned style)
• 1/2 cup brown sugar
• 1.5 tsp cinnamon
• 6 tbsp butter (I like Kerrygold unsalted butter for this)

Instructions

 

• Combine the sliced rhubarb, quartered strawberries, honey, and vanilla extract in a bowl and toss gently until the fruit is evenly coated. The honey will start to dissolve and release juice from the strawberries—this creates the filling's syrupy base. Transfer the mixture to an 8x8 inch or 9x9 inch baking dish, spreading it in an even layer.
• In a separate bowl, combine the oats, brown sugar, and cinnamon, stirring until evenly mixed. Cut the butter into small cubes and add it to the dry mixture. Using your fingers or a pastry cutter, work the butter into the oats until the mixture resembles coarse breadcrumbs with some pea-sized clumps remaining. I like to leave some larger butter pieces throughout—they create pockets of crispy texture as they bake. Don't overmix or the topping will become dense.
• Preheat your oven to 350°F. Once the oven reaches temperature, evenly distribute the crisp topping from Step 2 over the fruit filling from Step 1, spreading it gently with your fingers but leaving it slightly uneven—this creates texture when baked. Bake for 40 minutes until the topping turns golden brown and the fruit filling is bubbling around the edges. You'll see some of the rhubarb-strawberry juices peeking through the topping, which is exactly what you want.
• Remove the crisp from the oven and let it rest for 5-10 minutes before serving. This resting time allows the filling to set slightly so it won't be runny, but serves best while still warm. Scoop into bowls and serve as-is or with a dollop of Greek yogurt or whipped cream if desired.