Rhubarb Strawberry Crisp


It’s rhubarb season! Yea! Time to make a Rhubarb Strawberry Crisp. I love making crisps because…


I know it’s not fair to post a picture of something this yummy without telling you how to make it yourself, so last night I actually took the time to measure everything out and write down a real recipe to share with you. This is pretty straightforward and simple – and it’s a big recipe perfect for a 9″ x 13″ pan. It’s basically just rhubarb and strawberries with a little sugar, some lemon juice, and enough cornstarch to hold everything together. I found an apple in my fruit bowl so I threw that in along with the rhubarb and strawberries… feel free to do the same if you’ve got a lonely apple hanging around.

I like an oatmeal based top for a crisp. And I make a lot of it – enough to completely cover ALL of the fruit. I have one rule about making crisps – you can mess around all you want with the filling, but don’t skimp on the top!

I served this crisp to my book group friends – topped with vanilla ice-cream. I would also recommend warming up a bowl of it and pouring on a little milk for a breakfast treat. I’m not saying I did that… just offering a helpful suggestion in case you are completely out bread and cereal and you just used up all of your fruit and oatmeal making a Rhubarb Strawberry Crisp. I’ve heard stories like that… just want you to be prepared.

Rhubarb Strawberry Crisp
Recipe Type: Dessert
Author: A Passionate Plate
Serves: 8-10
  • For filling:
  • 2 cups rhubarb, chopped into 1″ pieces
  • 5 cups strawberries, hulled and halved (or quartered if large)
  • 1 apple, peeled, quartered and sliced (optional)
  • 1/2 cup granulated sugar
  • Juice from one large lemon
  • 3 Tbsp. cornstarch
  • For topping:
  • 1 1/2 cups regular rolled oats
  • 1 1/2 cups all purpose flour
  • 1 1/2 cups brown sugar
  • 1 cup cold butter, cut into small pieces
  1. Preheat oven to 375 degrees.
  2. Combine the rhubarb, strawberries, apple, sugar, lemon juice, cornstarch and a pinch of salt in a 9″ x 13″ baking pan. Toss gently to combine.
  3. In a large bowl, combine the oats, flour, and brown sugar.
  4. Add the butter to the flour mixture and cut in the butter pieces with a pastry cutter, a large fork, or your fingers until the mixture forms coarse crumbs.
  5. Sprinkle the topping over the strawberry rhubarb filling.
  6. Bake at 375 degrees for approximately 40 minutes until the filling is bubbly and the topping is crisp and browned.



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  2. Margretta says:

    Beautiful photos!!

  3. […] way to use fresh rhubarb in a fruit crisp ~ fellow foodie, Mary Miller shared this great recipe for Rhubarb Strawberry Crisp.  We recommend giving it a […]

  4. Helen Oswald says:

    This recipe sounds perfect and the pictures are mouth watering! And, since the rhubard in my garden is coming on like “gangbusters”, and there are strawberries at the local market, I really have no excuse not to try it!

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