Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp


  • ¾ cup white sugar
  • 3 tbsp cornstarch
  • 3 cups chopped fresh or frozen rhubarb (if using frozen, let thaw before using)
  • 2 cups sliced strawberries, fresh or frozen (if using frozen, let thaw before using)


  • 1 ½ cup old-fashioned oats 
  • ¾ cup brown sugar
  • ¾ cup butter, melted
  • 1/3 cup + 2 tbsp flour
  • 2 tsp ground cinnamon
  • 1 tsp nutmeg


  1. Preheat oven to 350 degrees. 
  2. In a large bowl, mix together the sugar, cornstarch, rhubarb and strawberries. Make sure the rhubarb and strawberries are coated. 
  3. Pour mixture into a 9×9 baking pan. 
  4. In another mixing bowl, mix together the Topping Ingredients. Sometimes it is easiest to mix this with your hands as you want the mixture to be course and crumbly. 
  5. Evenly distribute the crumbly mixture over the fruit and bake for 40-45 minutes.
    Tip: Place the 9×9 pan on top of a baking tray in case the fruit bubbles over. 
  6. Optional: Serve warm with vanilla ice cream.
Rhubarb Strawberries

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