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Home » Desserts » Fruit » Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

Posted by: Kate / Desserts, Fruit / Posted: 02/18/12 / Last updated: 03/23/19

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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.

Strawberry Rhubarb Crisp

Easy strawberry rhubarb crisp recipe
Author:I Heart Eating
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings:8 servings
Course: Dessert
Cuisine: American
Keyword: strawberry dessert, strawberry rhubarb crisp
Dish of strawberry rhubarb crisp topped with vanilla ice cream
Print Rate
5 from 1 vote

Ingredients

  • 2 cups fresh strawberries (stemmed and quartered)
  • 2 cups frozen rhubarb (thawed and cut into 1/2-inch pieces)
  • 1/4-1/3 cup granulated sugar (depending on desired sweetness)
  • 1/4 cup cornstarch

Topping

  • 1 cup whole-wheat flour
  • 1 ½ cups old-fashioned rolled oats
  • 1 cup brown sugar (packed)
  • 1/2 cup butter (cut into pea-sized pieces)
  • 1/2 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 Information

Serving: 1servingCalories: 372kcal (19%)Carbohydrates: 62g (21%)Protein: 4g (8%)Fat: 13g (20%)Saturated Fat: 7g (35%)Cholesterol: 30mg (10%)Sodium: 112mg (5%)Potassium: 288mg (8%)Fiber: 4g (16%)Sugar: 35g (39%)Vitamin A: 385IU (8%)Vitamin C: 23.6mg (29%)Calcium: 71mg (7%)Iron: 1.6mg (9%)
Did you make this recipe?Tag @i_heart_eating on Instagram and hashtag it #ihearteating.
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  1. Michelle says

    March 23, 2019 at 2:08 pm

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

    Reply
    • Kate says

      March 23, 2019 at 9:58 pm

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

      Reply

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I'm Kate Dean- mom to four young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family's favorite tried-and-true recipes.

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