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Strawberry Rhubarb Crisp

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 40-45 mins
  • Total Time: 50-60 mins
  • Yield: Serves 8 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


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


  1. Preheat the oven to 375 degrees. Coat a 9×9 baking dish with cooking spray. Set aside.
  2. In a large bowl, stir together the strawberries, rhubarb, honey, cornstarch and lemon juice until thoroughly mixed. Transfer mixture to the prepared baking dish.
  3. 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.
  4. Bake 40 or 45 minutes or until the filling is bubbly and the crisp topping is lightly browned.
  5. 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