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Strawberry-Rhubarb Crisp

A springtime dessert that's sure to please berry-lovers, this crisp features strawberries and rhubarb in a fruity, jammy filling. A hint of cinnamon infuses the brown sugar topping with spice. This is also a great recipe to convince kids that rhubarb is worth getting excited about.

Serves 4
Ready in 45 mins
Prep time 20 mins
Cooking time 25 mins
235 calories per serving


> 1/2 cup all-purpose flour
> 1/4 cup brown sugar, lightly packed
> 1/4 tsp ground cinnamon
> 2 tbsp canola oil
> 1/2 lb rhubarb stalks
> 1 tbsp water
> 1/4 cup granulated sugar
> 1 tbsp cornstarch
> 1/4 tsp ground nutmeg
> 1 1/2 cups sliced strawberries


Preheat oven to 350°F.
In a small bowl, combine flour, brown sugar and cinnamon. Add oil and stir with a fork until mixture forms crumbs. Set aside.
Slice rhubarb into 1/2-inch slices and place in a medium saucepan with 1 tablespoon water. Cook over medium heat just until the rhubarb begins to soften and remove from heat.
Combine granulated sugar, cornstarch and nutmeg and add to rhubarb.
Gently mix in strawberries. Pour mixture into a 1-quart baking dish. Sprinkle with crumbs. Set baking dish on a cookie sheet to catch drips and bake for 25 minutes until bubbly.

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