For those who are unsure about what to do with that large rhubarb plant in the garden, this strawberry rhubarb crisp is ideal. Your search is over with this dish, which will keep you coming back for more.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 18 |
Ingredients
- 3 cups sliced fresh strawberries
- 3 cups diced rhubarb
- 1 cup white sugar
- 3 tablespoons all-purpose flour
- 1 ½ cups all-purpose flour
- 1 cup packed brown sugar
- 1 cup rolled oats
- 1 cup butter
Instructions
- Gather all ingredients.
- Dotdash Meredith Food Studios
- Preheat the oven to 375 degrees F (190 degrees C).
- Make the fruit layer: Mix strawberries, rhubarb, white sugar, and flour together in a large bowl. Place the mixture in a 9×13-inch baking dish.
- Dotdash Meredith Food Studios
- Make the topping: Combine 1 1/2 cups flour, brown sugar, oats, and butter and mix until crumbly. You may want to use a pastry cutter for this. Sprinkle on top of the rhubarb and strawberry layer.
- Dotdash Meredith Food Studios
- Bake in the preheated oven until crisp and lightly browned, about 45 minutes.
- Dotdash Meredith Food Studios
- Enjoy!
- DOTDASH MEREDITH FOOD STUDIOS
Nutrition Facts
| Calories | 253 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 7 g |
| Sodium | 78 mg |
| Sugars | 25 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This was good just as written! I used fresh rhubarb and frozen strawberries, increassed the oatmeal by 1/2 cup to absorb the extra moisture from the strawberries, and it turned out perfect!
It was very good but there was more strawberry flavor than Rhubarb. Next time I think I will go with 2 cups Strawberry and 4 cups Rhubarb.
I cut the recipe in half and put it in an 8 x 8” glass baking dish. It was absolutely delicious! Not too tart. If you want a little more tart, then add a little less sugar. The topping was crunchy and sweet. I would probably do a little less than half of the topping recipe for the 8 x 8“ dish. Adding some blueberries to the recipe might also be really good. This is definitely one I will be making again!
I made this exactly as directed and it turned out delicious! 5 stars and I’ll definitely make it again. I added some cinnamon to the berries and rhubarb but that’s just my preference.
Easier than pie and delicious! Followed this to the letter, using the food processor on pulse for the topping. Served with vanilla ice cream and it was perfection.
I made recipe last week for the first time. As I was assembling the layers, I realized there was way too much topping. I used only half the topping and refrigerated the rest to make a crisp today. Today I added about 1/2 cup chopped pecans to the topping mixture. I’m very happy with the results. Also I agree with a previous reviewer. Please stop with the commentary. Just put the recipe and the instructions together in a concise manner.
This was excellent, I made it exactly as shown with fresh Michigan strawberries, the tiny ones, and fresh rhubarb. It was gone in fifteen minutes at a pot luck. Thank you! I will definitely make it again next year!
I loved the crunch topping – buttery and with a lovely crispness! I did substitute the flour in the fruit part with tapioca, just because that is my habit with berries. Delicious!
So delicious! Next time I will use a little less sugar. Added a little cinnamon with the fruit.
Soooo gooood… ❤️❤️❤️❤️❤️
Wanted more fruit so increased proportions accordingly, leaving the crumb crust as is. Next time I’ll add some cinnamon to enhance the flavour.
We have made this recipe several times and love it because it makes a big portion. I have made it with fresh and frozen fruit and tastes great either way.
So good! Served warm with a scoop of vanilla ice cream makes it perfect!
This is a recipe for someone making a strawberry & rhubarb crisp for the first time. I made it as directed onl adding toasted pecans to the crumble and enjoyed it. However, if I make it again I will increase the amount of rhubarb by one cup and depending on the sweetness of the strawberries, increase them by 1/2 cup. I would also cut back both sugars by 1/4 cup. I would prefer a little more tartness and taste of the rhubarb.(just personal preference). All things considered though, a very nice recipe. Thank you Michelle.
it was amazing
Strawberries are in peak season here in Florida, but rhubarb is not. I used a combination of fresh strawberries and a package of frozen rhubarb that I found at Sprouts, and this turned out very well. Ended up with the same sweet-tart flavor that you always expect during the summer when both fruits are in season throughout the U.S. (but not Florida). Followed the recipe with the exception of using Splenda for the white sugar. Enjoyed and definitely will be made again!
Quick and easy and delicious
It is so easy and so good! I grew up in the south and never really acquired a taste for rhubarb. The inclusion of the strawberries takes a lot of the edge off the rhubarb but retains the unique flavor.
I made this today for a Father’s Day treat for my Pops. It was wonderful! Made it as recipe was written except cut white Suger to 3/4 cup only because we like the tartness of the Rhubarb. It quickly became a favorite
Thank you for the wonderful recipe. It was my first time making strawberry rhubarb at all. A neighbor gave us rhubarb to grow and since it grows well for us, I tried the recipe. It is a lovely dessert. I did make minor changes – not that I had to. The recipe would have been perfect without them. I love the taste of roasted pecans and added a sprinkle of cinnamon, nutmeg and roasted pecans to the flour mixture before mixing it. And a hint of vanilla to the fruit mixture. My husband loved also loved it and has asked me to package some up for three of his buddies. He’s proud. And I’m thankful for the tasty recipe.
Some reviews mention there was too much crumble mixture so I increased the fruit mixture, but should have just left it as is. I’ll probably made it again.