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Strawberry Rhubarb Crisp
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5 from 1 vote

Strawberry Rhubarb Crisp

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dessert
Servings: 8
Author: Pam - For the Love of Cooking


  • Fruit Filling:
  • 4 cups fresh strawberries hulled & quartered
  • 2 stalks of rhubarb outer layer peeled & sliced
  • 1/2 cup white sugar
  • 2 tbsp fresh orange juice
  • 2 tbsp cornstarch
  • Zest from 1 orange
  • 1 tsp vanilla

  • Crisp Topping:
  • 1 cup old fashioned oats
  • 1/2 cup flour
  • 3/4 cup brown sugar
  • Pinch of salt
  • 8 tbsp unsalted butter cold & cubed


  • Preheat the oven to 375 degrees. Coat a baking dish with cooking spray. (I used a pie pan).
  • Combine the strawberries, rhubarb, white sugar, orange juice, cornstarch, orange zest, and vanilla together in a bowl; mix until evenly coated.
  • Pour the mixture into the prepared baking dish.
  • Combine the oats, flour, and brown sugar together in a bowl.
  • Cut the butter into the mixture with a pastry blender or your fingers until pea size clumps form.
  • Sprinkle the mixture over the top of the strawberry-rhubarb mixture.
  • Place into the oven and bake for 40-45 minutes, or until golden brown.
  • Remove from the oven and allow to cool for 15 minutes.
  • Serve with scoops of vanilla ice cream. Enjoy!