Strawberry Rhubarb Crisp

A quintessential Spring dessert that marries tart with sweet to create a distinct, memorable flavor combination that is not only delicious, but also a hallmark of better weather ahead.

Picture of strawberries and rhubarb

Serves 4-6. Time: Prep 20 min Cook 45-50 min


  • 1 lb rhubarb cleaned, trimmed and chopped
  • 1/2 lb strawberries, cut in halves
  • 1/3 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp vanilla
  • 1 tsp orange zest
  • 3/4 cup flour
  • 1/3 cup brown sugar
  • 2 tbsp granulated sugar
  • 1/4 tsp salt
  • 6 tbsp unsalted butter, cold and cut into cubes
  • 3/4 cup oats
  • 1/2 cup chopped walnuts or pecans
  • ice cream of whip cream for serving


Combine fruit, sugar, cornstarch, vanilla and orange zest. Gently mix and set aside. In food processor or stand-up mixer add flour, sugars and salt. Add cubed butter to mixture until just combined (butter pearl-sized, generally). Next mix in oats and chopped walnuts or pecans.

Spoon prepared fruit filling into baking dish and proceed to sprinkle topping mixture evenly. Bake for 45 minutes at 350 degrees. May need additional 5-10 minutes. You’ll know its done when the crisp topping is browned nicely and the filling is bubbly. Serve with vanilla ice cream or whip cream.

Picture of strawberry rhubarb crisp

2 Comments Add yours

  1. Strawberry rhubarb crisp is one of my favorites!

  2. Tom says:

    Yum, I suppose that granulated sugar could be subbed with coconut or brown or any other specialty sweetener. Rhubarb, strawberry is such a delicious flavor base! Yogurt would work as topping as well. This recipe is a perfect vehicle for these fresh, seasonal ingredients. Thank you.

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