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Rhubarb Strawberry Crisp



  • 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


  • 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


  • Preheat oven to 375 degrees.
  • 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.
  • In a large bowl, combine the oats, flour, and brown sugar.
  • 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.
  • Sprinkle the topping over the strawberry rhubarb filling.
  • Bake at 375 degrees for approximately 40 minutes until the filling is bubbly and the topping is crisp and browned.