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    Home » Desserts » Fruit » Strawberry Rhubarb Crisp

    Strawberry Rhubarb Crisp

    Published: Feb 18, 2012 · Modified: Mar 23, 2019 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Easy strawberry rhubarb crisp recipe! This simple strawberry rhubarb crisp has warm fruit filling topped with a sweet crisp topping.

    Dish of strawberry rhubarb crisp topped with vanilla ice cream

    Originally published 2/18/12. Last updated 3/22/19.

    Fruit crisps are such delicious, comforting desserts!

    The warm fruit topped with a layer of crunchy crisp topping is just so inviting.

    I like a more even mix of fruit filling and crisp topping.

    So, this strawberry rhubarb is about half fruit filling and half crisp topping, which is my ideal ratio.

    It also has a good sweet/tart mix between the filling and the topping.

    Dish of strawberry rhubarb crisp with a black spoon in itCan I use fresh rhubarb?

    You can!

    Substitute an equal amount of fresh rhubarb in place of the frozen rhubarb.

    Two dishes of strawberry rhubarb crispMore fruit crisps!

    • Cranberry Apple Crisp
    • Cherry Crisp
    • Apple Crisp

    If you’ve tried this strawberry rhubarb crisp recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on INSTAGRAM and PINTEREST for even more delicious food.

    Dish of strawberry rhubarb crisp topped with vanilla ice cream

    Strawberry Rhubarb Crisp

    Easy strawberry rhubarb crisp recipe
    5 from 1 vote
    Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Servings: 8 servings
    Calories: 372kcal
    Author: Kate @ I Heart Eating

    Ingredients

    • 2 cups fresh strawberries stemmed and quartered
    • 2 cups frozen rhubarb thawed and cut into ½-inch pieces
    • ¼-1/3 cup granulated sugar depending on desired sweetness
    • ¼ cup cornstarch

    Topping

    • 1 cup whole-wheat flour
    • 1 ½ cups old-fashioned rolled oats
    • 1 cup brown sugar packed
    • ½ cup butter cut into pea-sized pieces
    • ½ teaspoon vanilla extract

    Instructions

    • Preheat the oven to 350 degrees F.
    • Combine all the strawberries, rhubarb, sugar, and cornstarch in a large bowl. Stir to combine well. Spoon into a shallow baking dish (1 ½ quart).
    • To make the topping, in a food processor (or with your hands) combine the flour, oats, and brown sugar and pulse (or smoosh) to combine.
    • Add the butter and pulse (or smoosh) until the mixture looks dry and crumbly.
    • Crumble the topping over the filling.
    • Bake in the preheated oven until the filling is hot and bubbly all the way through and the topping looks crispy and light brown, about 25 to 30 minutes.

    Notes

    Nutrition values are estimates. 

    Nutrition

    Serving: 1serving | Calories: 372kcal | Carbohydrates: 62g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 112mg | Potassium: 288mg | Fiber: 4g | Sugar: 35g | Vitamin A: 385IU | Vitamin C: 23.6mg | Calcium: 71mg | Iron: 1.6mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Michelle

      March 23, 2019 at 2:08 pm

      5 stars
      Great recipe! I used fresh rhubarb and it was great.

      Reply
      • Kate

        March 23, 2019 at 9:58 pm

        I'm glad you liked it! Thanks for commenting! =)

        Reply

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