Old-Fashioned Strawberry-Rhubarb Crisp Recipe

Name: Old-Fashioned Strawberry-Rhubarb Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE FILLING:; 2 pounds Rhubarb Stalks, Sliced 1/2 Inch Thick; 1-1/4 cup White Sugar, Divided; 1 pound Strawberries, Hulled And Quartered; 3 Tablespoons Cornstarch; 2 teaspoons Fresh Lemon Juice; 1 teaspoon Vanilla Extract; FOR THE TOPPING:; 1/2 cups Butter, Softened; 1-1/2 cup All-purpose Flour; 1-1/4 cup Quick Cooking Rolled Oats; 3 Tablespoons Canola Oil; 1-1/2 teaspoon Cinnamon; 3/4 teaspoons Salt

Servings: persons

FOR THE FILLING:
2 pounds Rhubarb Stalks, Sliced 1/2 Inch Thick
1-1/4 cup White Sugar, Divided
1 pound Strawberries, Hulled And Quartered
3 Tablespoons Cornstarch
2 teaspoons Fresh Lemon Juice
1 teaspoon Vanilla Extract
FOR THE TOPPING:
1/2 cups Butter, Softened
1-1/2 cup All-purpose Flour
1-1/4 cup Quick Cooking Rolled Oats
3 Tablespoons Canola Oil
1-1/2 teaspoon Cinnamon
3/4 teaspoons Salt

1
Make te filling: Preheat the oven to 375u00b0F.
2
In a bowl, toss the rhubarb with 3/4 cup of the sugar and let the mixture stand for 15 minutes, stirring occasionally.
3
In another larger bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally.
4
Using a slotted spoon, transfer the rhubarb into the bowl with the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass baking dish.
5
Make the topping: Combine all of the toping ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
6
Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325u00b0F and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned. Let the crisp rest for 10 to 20 minutes before serving.
7
Make Ahead: The topping can be refrigerated overnight. Bring to room temperature before using. Serve with vanilla ice cream.

733

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE FILLING:, 2 pounds Rhubarb Stalks, Sliced 1/2 Inch Thick, 1-1/4 cup White Sugar, Divided, 1 pound Strawberries, Hulled And Quartered, and more.

Yes, Old-Fashioned Strawberry-Rhubarb Crisp falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Old-Fashioned Strawberry-Rhubarb Crisp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions