Vanilla Bean Strawberry-Rhubarb Crisp

Vanilla Bean Strawberry-Rhubarb Crisp from Portuguese Girl CooksI cannot seem to get enough of strawberries this year. It seems like everything that has come out of my kitchen lately has some form of strawberries it in. I just can’t help myself, they are so delicious and they are fruit so it means they are healthy right?  And while it’s not officially strawberry season here in Ontario, the non-local ones are surprisingly good and between baking and eating I feel like we go through a pound a day!

And when it comes to rhubarb I must admit that I have never really eaten or baked with it, ever. But this year, I don’t know what came over me, perhaps all of the gorgeous instagram pictures of it, I decided to finally give it a chance. I’m obviously mad at myself that I waited all these years because it’s quite delicious.

Vanilla Bean Strawberry-Rhubarb Crisp from Portuguese Girl CooksThe combination of sweet strawberries and tart rhubarb go so well together, and adding the vanilla bean into the mix  adds so much flavour. The crisp on the top tastes like an oatmeal cookies crumbled on top of roasted fruit which is obviously delicious. Although not the most photogenic, crisps are perfect for summer because they are quick, easy to make, and make use of all the delicious summer fruits.

Vanilla Bean Strawberry-Rhubarb Crisp from Portuguese Girl CooksObviously a scoop of ice cream over warm dessert is not optional.

Vanilla Bean Strawberry-Rhubarb Crisp

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: About 12 servings

A lovely spring and summer dessert with roasted strawberries and rhubarb and a delicious crispy oat topping perfect for an easy and quick summer dessert sure to please.


  • 4 to 6 rhubarb stalks, cut into 1/2-inch pieces
  • 1 pound strawberries, hulled and halved
  • 1/3 cup sugar
  • 1 vanilla bean, split and seeds scraped and removed
  • For the Crisp
  • 1 cup white whole wheat flour (may sub for all-purpose)
  • 3/4 cup large rolled oats
  • 1/3 cup sugar
  • 1/3 cup packed light brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup (4oz) unsalted butter melted


  1. Preheat oven to 350 degrees F.
  2. In a large bowl mix together the rhubarb, strawberries, sugar, and vanilla bean. Mix until all the vanilla bean is distributed. Pour into a 2 1/2 quart baking dish (about 9x9).
  3. In a large bowl (you can use the same one), mix together the flour, oats, both sugars, and salt until well combines. Pour in the melted butter and stir until crumbs have formed. Sprinkle the mixture evenly over the fruit filling.
  4. Bake the crisp until the rhubarb is tender, the juices are bubbling, and the topping is golden brown, about 35 to 40 minutes. Let cool about 10 minutes on a wire rack before serving. Crisp can be covered and kept at room temp then rewarmed for up to 2 days, however it is best the day it is made. Serve with ice cream or whipped cream.
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Generously adapted from Dessert of the Day (Williams-Sonoma): 365 recipes for every day of the year

  • Joanne (eats well with others)

    Yay for getting in on the rhubarb love! A big bowl of this crisp is what I wish I had for breakfast. What?! There’s fruit!

  • Tashiana

    AH this looks amazing!! I LOVE your blog, HOW have i never found you before?! I think i’m gonna be coming back here way more often than is good for me…I love the tangy sweetness of rhubarb. It’s like a cross between cherry and apple! Perfect.

    • Jessica |Portuguese Girl Cooks

      Thank you so much for your sweet comments, Tashiana! I truly appreciate you taking the time to comment and stop by and I hope you do follow along :) Rhubarb is so good isn’t it?

  • Erin@theLawStudentsWife

    I JUST made a strawberry rhubarb crisp this weekend, and now I’m realizing what it was missing–VANILLA BEAN. You are brilliant Jess! Seriously, your recipes and photos never fail to inspire me.

    • Jessica |Portuguese Girl Cooks

      Awww, thanks so much Erin! You just made my day! I hope you have an awesome weekend, friend!

  • Denise @ Sweet Peas & Saffron

    I love rhubarb, especially when it’s mixed with something sweeter, like strawberries. This looks like the perfect early summer fruit crisp!

    • Jessica |Portuguese Girl Cooks

      Thank you, Denise!

      Sent from my iPad

  • Olivia Ribas

    I cannot seem to get enough of strawberries too, Jessica. I’ve never had rhubarb before, but it looks so good. I must give it a try 😉

    • Jessica |Portuguese Girl Cooks

      Thanks so much, Olivia! You must try it, I wish I had done so sooner. The Ontario rhubarb seems to be around now so it’s perfect.
      Sent from my iPad

  • CrunchyCreamySw

    Gorgeous! I have yet to bake with rhubarb this year – this crisp needs to happen as soon as I can get my hands on some! Pinned!

    • Jessica |Portuguese Girl Cooks

      Thanks so much, Anna!

      Sent from my iPad

  • Tutti Dolci

    Such a gorgeous crisp, I love those flecks of vanilla bean!

    • Jessica |Portuguese Girl Cooks

      Thank you, Laura!

      Sent from my iPad

  • grandbabycakes

    Girl this recipe looks so fantastic! Delish!

    • Jessica |Portuguese Girl Cooks

      Thanks so much, Jocelyn!

      Sent from my iPad

  • Averie Cooks

    This is such a perfect summery dessert! Pinned :)

    • Jessica |Portuguese Girl Cooks

      Thank you, Averie!

    • Jessica |Portuguese Girl Cooks

      Thanks so much for the pin, Averie!

      Sent from my iPad