Strawberry Rhubarb Crisp
Jun 26, 2024
Strawberry Rhubarb Crisp is my sweet man’s favorite dessert. Well, it’s a toss-up between this and my secret recipe for apple pie, and some things must remain sacred, right? And then there are Luscious Lemon Bars, and Summer Fruit Pie…but I’m pretty sure he’d rank this right up there!
Here, strawberries and rhubarb get married and make a delicious combination of sweet and tart under a crispy blanket of buttery oats and brown sugar. I mean, what could be better?
Hopefully, you can still get strawberries and rhubarb fresh at the grocery store. If not, sliced, unsweetened frozen strawberries that have been thawed will work as well. Super easy and SUPER yummy!
Slice at least two containers of strawberries to make 3 cups,
and at least 2 cups of rhubarb into bite-sized pieces.
You can adjust the amount if necessary to make more servings.
Mix in 3/4-1 cup of white sugar (depending on how tart you like your dessert),
1/2 tsp. cinnamon,
and 4 Tbs. flour.
Pour this into a buttered 9×13′” dish (or equivalent).
Bake at 375 degrees for 45 minutes or until the topping is golden brown.
Serve with vanilla ice cream or freshly whipped, sweetened cream.
- ¾-1 c. sugar
- 4 Tbs. flour
- ½ tsp. cinnamon
- 3 c. strawberries
- 2-3 c. rhubarb
- 1 c. flour
- ¾ c. brown sugar
- ¾ c. butter
- ¾ c. rolled oats
- Mix sliced strawberries with sliced rhubarb and toss with sugar, cinnamon, and flour. Pour into a 9x13" baking dish.
- In a separate bowl, use a pastry cutter or mixer to blend the flour, brown sugar, butter and oats until the butter is the size of peas. Pour evenly over the fruit and bake in a preheated 375 degree oven for 45 minutes or until the topping is golden brown and the filling bubbly.
- Serve with whipped cream or ice cream.
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Could I use quick oats for this?
Hi, Karen! You sure can! The texture will obviously be a bit different, but you don’t want to miss this dessert on a technicality. ;o)
My hubby wanted strawberry rhubarb pie but I am to tired from planting the veggie garden. Saw this recipe and thought I would give it a try. Still have a ton of frozen strawberries from last season so I used those. Since frozen strawberries are so juicy I added a couple sprinkles of chia seeds to absorb the excess moisture. Just spooned out a hunk for a taste test (about 15 minutes out of oven) yum yum yum yum. I’m sure the hubster will love.
Good morning, Tina! I am simply the most jealous person right now that you are starting your day with the fragrance and taste of Strawberry Rhubarb Crisp this morning!! And I am happy dancing that you are loving it! Love the chia seed idea — I plan to use that for sure!! Hope to see more of you around TWN! Thanks for your kind words.
It’s so good..YUMMY
:o) Thank you!
[…] Strawberry Rhubarb Crisp is on our top five most popular recipe list. This one is hard to beat for sure! […]
I have been over here 3 times in the past week for this simple and scrumptious recipe! So much rhubarb in my garden. I mixed it with some frozen blueberries and home canned peaches since strawberries are not in season. Serious goodness!! My family raved! Thank you!
Oh, and I doubled the topping recipe because my family really needs more butter! 😉 The topping is perfect!