Strawberry-Rhubarb Crisp Recipe

Name: Strawberry-Rhubarb Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE FILLING; 1/4 cup granulated sugar; 1 tablespoon all-purpose flour; 1 3/4 - 2 cups sliced trimmed rhubarb (1/2 inch); 1 pint strawberry, hulled and halved; 1 tablespoon finely chopped candied ginger (optional); FOR THE TOPPING; 1/2 cup packed light brown sugar; 1/2 cup all-purpose flour; 1/2 cup quick-cooking oatmeal (non instant ); 1/4 cup cold unsalted butter, cut into small pieces; plain yogurt or softly whipped cream

Servings: persons

FOR THE FILLING
1/4 cup granulated sugar
1 tablespoon all-purpose flour
1 3/4 - 2 cups sliced trimmed rhubarb (1/2 inch)
1 pint strawberry, hulled and halved
1 tablespoon finely chopped candied ginger (optional)
FOR THE TOPPING
1/2 cup packed light brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking oatmeal (non instant )
1/4 cup cold unsalted butter, cut into small pieces
plain yogurt or softly whipped cream

1
Lightly butter a microwave-safe 10-inch glass pie plate.
2
In a separate bowl, combine the sugar, and flour until blended.
3
Add the rhubarb, strawberries, and candied ginger, if using, and toss to blend.
4
Spread in an even layer in the prepared pie plate.
5
In a large bowl, combine the brown sugar, flour, and oatmeal.
6
Work in the butter with a fork until the mixture formscoarse crumbs.
7
Sprinkle the mixture evenly over the fruit.
8
Microwave uncovered on high power for 8 minutes.
9
Turn the dish 1/2 turn and microwave 8-9 minutes longer, oor until the fruit is thickened and bubbly and the topping is crisp.
10
Cool slightly before serving.
11
Top each serving with a spoon of yogurt.

334

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 12 ingredients. The key ingredients include: FOR THE FILLING, 1/4 cup granulated sugar, 1 tablespoon all-purpose flour, 1 3/4 - 2 cups sliced trimmed rhubarb (1/2 inch), 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