Strawberry Rhubarb Crisp Recipe

Name: Strawberry Rhubarb Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Topping; 1/2 cup old fashioned oats; 1/2 cup all purpose flour; 1/2 cup light brown sugar; 1/4 teaspoon nutmeg; 1/4 teaspoon salt; 6 tablespoons unsalted butter; Filling; 1.5 pounds rhubarb; 2 cups sliced strawberries; 1/2 cup sugar; 1/3 cup orange juice; 2 tablespoons all purpose flour

Servings: persons

Topping
1/2 cup old fashioned oats
1/2 cup all purpose flour
1/2 cup light brown sugar
1/4 teaspoon nutmeg
1/4 teaspoon salt
6 tablespoons unsalted butter
Filling
1.5 pounds rhubarb
2 cups sliced strawberries
1/2 cup sugar
1/3 cup orange juice
2 tablespoons all purpose flour

1
Preheat your oven to 375 degrees.
2
Prepare the filling first. Slice the rhubarb into 1/2 inch slices. In a big bowl, mix the sliced rhubarb and strawberries with the sugar, orange juice, and flour. Set aside.
3
To prepare the topping, stir together the oats, flour, brown sugar, nutmeg, and salt in a medium bowl until mixed. Dump in your cold butter cubes, and pinch together your fingertips with the butter and oat mixture to form small pea-sized clumps. It's okay if the clumps aren't all the same size - just make sure the butter is evenly distributed among the oat mixture.
4
Butter the bottom and sides of a 9 inch pie plate. Spoon the strawberry rhubarb mixture into plate and top evenly with the crisp. Place the plate on a baking sheet (to avoid any spills going into your oven). Bake for 45 minutes, or until the top is browned and you can see the filling bubbling slightly.
5
Remove crisp from the oven and cool slightly. Serve with your favorite ice cream.

511

kcal

Calories

Fat

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 13 ingredients. The key ingredients include: Topping, 1/2 cup old fashioned oats, 1/2 cup all purpose flour, 1/2 cup light brown sugar, and more.

Yes, 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!

Strawberry Rhubarb Crisp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions