Strawberry Rhubarb Crisp

Strawberry-rhubarb crisp 1

Warning: it’s going to be all rhubarb, all the time around here for awhile while we eat our way through the first couple armloads. This week I’ve eaten them stewed, in Eton Mess, in scones and a crisp – I’m a firm believer in rhubarb for breakfast, and its ability to get along well with all fruits, from mangoes to blackberries, makes it the ideal candidate for an easy crisp, into which you can toss whatever fruit you happen to have or need to use up because it’s starting to go wrinkly.

Also it uses up armloads of rhubarb.


A crisp makes one of the best (and easiest) vehicles for a scoop of vanilla ice cream, but is equally delicious cold the next morning for breakfast, with a glop of plain or vanilla yogurt on top. If a Danish counts as breakfast, a crisp totally does: think of it as warm oatmeal or baked granola, with tons of fruit underneath.

Strawberry Rhubarb Crisp


May 20, 2016


4 cups strawberries, hulled and halved

3 cups chopped rhubarb

3/4 cup sugar

2 Tbsp. all-purpose flour


1 cup old-fashioned oats

1/2 cup all-purpose, oat or barley flour

1/2 cup packed brown sugar

1/2 tsp. cinnamon

1/4 tsp. salt

1/2 cup butter, chilled and cut into pieces


1Preheat the oven to 375F.

2Put the strawberries and rhubarb in a medium bowl. In a small bowl, stir together the sugar and flour; sprinkle over the fruit and toss to coat.

3Transfer the fruit to a baking dish or 9-inch cast iron skillet, shaking all the excess sugar overtop. In the same bowl or in the bowl of a food processor mix the oats, flour, brown sugar, cinnamon and salt. Cut in the butter with a pastry cutter, fork or your fingers (or pulse in the food processor) until the mixture is well blended and crumbly. Scatter over the fruit, squeezing to create larger clumps as you go.

4Bake for 45 minutes or until the fruit is soft and bubbling, and the topping is pale golden and crunchy. Serve warm, with ice cream or whipped cream. Serves 6-8.


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9 comments on “Strawberry Rhubarb Crisp

  1. Barb
    May 20, 2016 at 8:16 pm

    Ah Julie, as my crisp was cooking as your email arrived. Perfect weather to eat it hot out of the oven with a wee bit of some kind of creme something .

  2. Joan Hardie Arndt
    May 21, 2016 at 2:29 pm

    Julie if I wanted to make this recipe gluten free could I use cornstarch with the fruit instead of flour? The oat flour…could I use blended oatmeal?

    • Julie
      May 22, 2016 at 4:52 pm

      Yes – I’d use a little less cornstarch than flour – and yes, whiz some oats into oat flour!

  3. Erin Davies
    May 27, 2016 at 2:17 pm

    Hi Julie what do you think about using frozen strawberries instead of fresh? Would you do anything different? Thaw & drain? Thanks!

    • Julie
      May 29, 2016 at 7:33 pm

      Frozen would work just fine, but don’t bother thawing them – and you don’t want to drain them! Just add them frozen.

  4. Cristina
    June 18, 2017 at 8:32 pm

    Made this exactly as written and it was delicious. Know, I have to stop sneaking into the fridge for seconds, thirds, etc.

    • Julie
      June 19, 2017 at 11:01 pm

      So glad to hear it!

  5. Erica B.
    August 30, 2019 at 5:52 pm

    Made this GF by subbing corn starch for flour. Still fantastic! One of those keepers recipes that are a go-to time and again.

    • Julie
      September 4, 2019 at 7:42 am

      Ooh, so great to know! thanks!!

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