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Strawberry Rhubarb Crisp

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  • Author: wellness sleuth
  • Total Time: 55 minutes
  • Yield: 4 - 6 servings 1x


his recipe celebrates the arrival of spring with its delightful blend of strawberries and rhubarb. It combines rhubarb's tartness with strawberries' sweetness, creating a harmonious symphony of flavors. The soft and succulent fruits complement the crisp, buttery oat topping.



1/2 lb. rhubarb stalks, sliced into ½-inch thick slices
1/2 lb. strawberries, quartered
1/2 c. + 2 T. sugar, divided
1 T. cornstarch
1 t. vanilla extract
1/2 c. all-purpose flour
4 T. cold butter, cubed
1/2 c. rolled oats
1/4 c. slivered almonds
Vanilla ice cream or freshly whipped cream, for serving


Preheat the oven to 350°F.

Add rhubarb, strawberries, 2 tablespoons of sugar, cornstarch, and vanilla to a medium baking dish. Toss to combine and set aside.

In a medium bowl, add flour and remaining sugar. Add butter. Using 2 forks, a pastry blender, or your fingers, mix together until the butter is dispersed into the flour into very small pieces and the mixture resembles coarse sand.

Add the oats and the almonds and stir to combine.

Evenly distribute the topping mixture over the fruit and place in the oven to bake until crisp topping is golden brown and the fruit is bubbling around the edges, approximately 40-50 minutes. Allow to cool for at least 20 minutes prior to serving.

Scoop into individual serving bowls and top with freshly whipped cream or vanilla ice cream, if desired. 

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes

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