Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp
  • Serves: 8
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 70 minutes

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1 pound of rhubarb stalks, trimmed and sliced ½-inch thick
½ pound of strawberries, hulled and quartered
½ cup granulated sugar
1 ½ tablespoons cornstarch
1 teaspoon vanilla extract
¾ cup all-purpose flour
½ cup light brown sugar, packed
¼ teaspoon salt
1 teaspoon ground cinnamon
6 tablespoons of cold unsalted butter, cut into chunks
¾ cup old-fashioned rolled oats


  • Preheat oven to 350°F.
  • In large bowl, combine the rhubarb, strawberries, cornstarch and vanilla.  Mix until fruit is evenly coated.  
  • Transfer the mixture to a 2-quart baking dish and set aside.
  • To make the topping, combine the flour, oats, brown sugar, cinnamon and salt.  Stir until combined.
  • Add butter and toss into dry ingredients.  With a pastry cutter, cut in the butter until mixture resembles coarse crumbs.  
  • Spoon topping evenly over fruit.
  • Bake for 45-50 minutes until fruit is bubbling and topping is golden brown.
  • Cool before serving.

Additional recipes using Fruits › Strawberries

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