You know spring has arrived when rhubarb starts popping up all over the place.
And the first rhubarb recipe I make each year is strawberry rhubarb crisp because, well, strawberries and rhubarb are a match made in heaven. It’s the sweet + tart thing, plus the variety of textures the dessert provides.
My grandma always made rhubarb crisp, and while I don’t know her recipe, I feel like this one tastes just as amazing. But no offense grandma, I did put a healthy spin on my crisp because the traditional version has a ton of sugar, I’m sure. 😉
In my version, the filling is lightly sweetened with honey, and the crust has a hint of brown sugar, but my main goal with this recipe was to let the strawberries and rhubarb shine in the filling, and for the vanilla, oats, cinnamon and tiny bit of butter shine in the crust, and I think I achieved that goal!
It really is delicious, and if there are any hot days in the near future, try it over vanilla frozen yogurt or ice cream!Print
A delightful spring/summer dessert with a strawberry rhubarb filling and a buttery oat and cinnamon topping.
- 1 ½ lb. strawberries, hulled and diced
- 1 lb. rhubarb stalks, diced
- ⅓ cup honey
- ¼ cup cornstarch
- 2 Tbsp. fresh lemon juice
- ¼ cup butter or coconut oil
- 1 ¼ cups old-fashioned rolled oats
- ¼ cup whole wheat flour
- ¼ cup dark brown sugar
- 1 tsp. pure vanilla extract
- ½ tsp. ground cinnamon
- ¼ tsp. kosher salt
- Preheat the oven to 375 degrees. Coat a 9×9 baking dish with cooking spray. Set aside.
- In a large bowl, stir together the strawberries, rhubarb, honey, cornstarch and lemon juice until thoroughly mixed. Transfer mixture to the prepared baking dish.
- In a glass or microwave-safe mixing bowl, melt the butter or coconut oil in the microwave. Stir in the oats, flour, brown sugar, vanilla extract, cinnamon and salt until combined. Use your fingers and evenly crumble the topping over the strawberry rhubarb mixture.
- Bake 40 or 45 minutes or until the filling is bubbly and the crisp topping is lightly browned.
- Serve as is or with vanilla frozen yogurt or ice cream.
Substitution Tip: For a gluten-free version, use gluten-free flour instead of whole wheat flour.
- Serving Size: 1/8 of recipe
- Calories: 236
- Sugar: 22g
- Sodium: 38mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: strawberry, strawberries, berries, berry, rhubarb, crisp, dessert