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    Home » Recipes » Dessert » Pie

    Strawberry Rhubarb Crisp

    Published by Melissa on May 23, 2015 | Updated June 10, 2022 | 14 Comments

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    Featured Image for post - Strawberry Rhubarb Crisp

    Tart rhubarb combined with sweet, ripe strawberries topped with a crisp oat and almond crumb topping, served piping hot with a scoop of vanilla bean ice cream. 

    It’s rhubarb season and recently when I was visiting my mother-in-law she asked if I’d like some rhubarb from her garden. I had some strawberries at home in the fridge, so I gratefully accepted, and hurried home and whipped up this Strawberry Rhubarb Crisp. 

    Strawberry Rhubarb Crisp hot out of the oven.
    Strawberry-Rhubarb-Crisp-Collage-Barbara-Bakes

    I like to pre-cook and thicken the rhubarb in the microwave before adding the strawberries, so the Strawberry Rhubarb Crisp cooks very quickly and the strawberries stay a little more firm.

    Tart rhubarb combined with sweet, ripe strawberries topped with a crisp oat and almond crumb topping, served piping hot with a scoop of vanilla bean ice cream.

    Serving crisp with a scoop of vanilla ice cream is a must at my house. I love creating the perfect bite with a little bit of the piping hot, tart fruit, some of the crisp topping, and some smooth, creamy ice cream in every spoonful.

    You can bake the Strawberry Rhubarb Crisp in one large baking dish, or it’s also fun to make individual servings for everyone. Just be sure and bake the crisp on a baking sheet to catch any of the fruit that may bubble over the edges.

    Featured Image for post - Strawberry Rhubarb Crisp
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    Strawberry Rhubarb Crisp

    Cook Time25 mins
    Total Time25 mins
    Course: Dessert
    Servings: 8 servings
    Author: Barbara Schieving
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    Ingredients

    • ¾ cup granulated sugar
    • 2 tablespoons cornstarch
    • ¼ teaspoon salt
    • 1 tablespoon water
    • 2 cups sliced rhubarb
    • 2 cups halved strawberries
    • 1 tablespoon orange zest
    • 2 drops of red gel food coloring optional
    • ⅔ cup packed light brown sugar
    • ½ cup all-purpose flour
    • ½ cup old-fashioned rolled oats not quick-cooking
    • ½ cup sliced almonds
    • ½ teaspoon cinnamon
    • ¼ teaspoon salt
    • ⅓ cup butter melted butter

    Instructions

    • Preheat oven to 375º. Spray an 9x9 baking dish with non-stick cooking spray.
    • Mix sugar, cornstarch, and salt in large microwave-safe bowl. Mix in water and rhubarb. Microwave on high, stirring occasionally, for about six minutes or until the rhubarb is tender and liquid has thickened. Stir in strawberries, zest, and food coloring if using. Spread in the prepared dish.
    • In a large bowl combine brown sugar, flour, oats, almonds, ½ teaspoon cinnamon and ¼ teaspoon salt. Add melted butter and mix with a fork or your hands until mixture resembles crumbly wet sand. Sprinkle mixture evenly on top of strawberry rhubarb filling.
    • Place baking dish on a rimmed baking sheet, and bake until filling is bubbling around the edges, and topping is golden brown about 25 minutes. Cover top with foil if the top is getting brown before the filling is bubbling. Let rest 20 minutes before serving.
    • Serve warm from the oven topped with a scoop of vanilla ice cream, if desired.

    More rhubarb recipes you might like:

    Strawberry Rhubarb Puff Pastry Turnovers, Barbara Bakes
    Rhubarb Plum Crumble, Barbara Bakes
    Strawberry Rhubarb Meringue Tartlets, Completely Delicious
    Strawberry Rhubarb Jam, Mountain Mama Cooks
    Strawberry Rhubarb Cobbler, Two Peas and Their Pod
    Rhubarb Coffee Cake, The Best Cake Recipes

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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. sue

      April 22, 2022 at 7:24 pm

      fresh or frozen berries???   thanks

      Reply
      • Barbara Schieving

        April 22, 2022 at 8:07 pm

        Hi Sue – ideally fresh strawberries, but frozen will work in a pinch.

        Reply
    2. Nagi@RecipeTinEats

      March 16, 2016 at 7:09 pm

      Rhubarb is something that all of us should try to make. Especially this one!

      Reply
    3. kristy

      May 30, 2015 at 1:26 am

      Wish I will have the chance to try the rhubarb someday ! Yours looks great.
      Enjoy & have a great weekend.
      Blessings, Kristy

      Reply
    4. Angie | Big Bear's Wife

      May 28, 2015 at 12:35 pm

      You know, I’ve never cooked with Rhubarb but this strawberry Rhubarb crisp is making me want to!

      Reply
      • Barbara Schieving

        May 31, 2015 at 7:39 am

        You definitely should give it a try.

        Reply
    5. Liz

      May 25, 2015 at 3:55 pm

      I made my first rhubarb dessert of the season last week! I’d love to make a crisp next—so yummy!

      Reply
    6. Jessica @ Sweetest Menu

      May 24, 2015 at 4:23 pm

      This has to be one of the prettiest desserts I have ever seen Barbara. I love a good fruit crisp and with that vanilla bean ice cream on top – swoon!

      Reply
    7. Medeja

      May 24, 2015 at 3:09 am

      I just love strawberry and rhubarb combination! So delicious with ice cream!

      Reply
    8. Lorraine @ Not Quite Nigella

      May 24, 2015 at 1:20 am

      That looks delicious mum and I like the idea of pre cooking the rhubarb so that you still get a firm texture from the strawberries! 😀

      Reply
    9. Carol

      May 23, 2015 at 8:22 pm

      This is one of my hands down FAVORITE combinations. Sadly I lost my rhubarb source a while ago when my Godparents sold their house and moved to CA. BUT I did score a few rhubarb plants 75% off at Lowes today…got them planted and will keep my fingers crossed they grow so in a year…or 2 or 10….I may have a nice rhubarb patch of my own. Can’t wait! Definitely pinning your recipe in case I find a deal on some rhubarb in the near future. It looks amazing…………

      Reply
    10. Maureen | Orgasmic Chef

      May 23, 2015 at 6:43 pm

      If my dad were still alive, he would eat his, yours and mine all in one sitting. This was his favorite combination and I’ll make it in his honor for Memorial Day.

      Reply
    11. Letty / Letty's Kitchen

      May 23, 2015 at 11:04 am

      Yum!!! I have access to some garden rhubarb too!

      Reply
    12. Amanda

      May 23, 2015 at 10:59 am

      I love everything about this crisp!

      Reply

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