This Sweet & Tart Rhubarb Strawberry Crisp Recipe Is a Summer Sensation by Elisa Schmitz

This Sweet & Tart Rhubarb Strawberry Crisp Recipe Is a Summer Sensation

My husband is from Minnesota, where he grew up eating rhubarb stalks straight from the garden. I, on the other hand, could not recall ever eating rhubarb, let alone cooking or baking with it. So when he asked for a rhubarb-strawberry something for our anniversary, naturally I said, "Easy peasy!"

I scoured my cookbooks and searched for what looked like an easy "beginner's" recipe that included rhubarb. After checking out a variety of pies and cobblers and desserts, I decided to make a rhubarb strawberry crisp, pulling a few ideas from several recipes I liked. Then, during the course of putting it all together, I added my own touches (as I usually do, can't help myself).

The end result? "This is the best rhubarb dish I've ever had!" the hubs proclaimed. I was so glad that he loved it, but I was really surprised by how much I enjoyed it. The perfect blend of tart and sweet, now I understand why rhubarb is one of the must-have tastes of summer. In fact, this strawberry rhubarb crisp recipe has become a summer sensation. 

Bonus: this recipe also can be made gluten-free (see notes in ingredients list). Not only was this crisp our anniversary dessert, it also became breakfast the next day (yes, vanilla ice cream and all), and the next. I hope you enjoy it as much as my Minnesota boy did. 

Cuisine: American
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes
Servings: 8


  • 5 cups fresh rhubarb, diced into 1-inch pieces (5 to 6 stalks)
  • 5 cups fresh strawberries, sliced in half
  • 1 cup granulated sugar (divided)
  • 1 teaspoon grated orange zest
  • 1 tablespoon cornstarch
  • 1/2 cup freshly squeezed orange juice
  • 1 cup flour (I used gluten-free flour)
  • 1 cup light brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 teaspoons vanilla
  • 1 1/4 cup quick-cook oats (I used gluten-free oats)
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, sliced
  • 3/4 cup chopped pecans
  • vanilla ice cream, to serve on top (optional but highly recommended)

Here's how you make it:

For the fruit, combine the rhubarb, strawberries, 3/4 cup granulated sugar and orange zest in a large mixing bowl.

In a large measuring cup, blend the cornstarch with the orange juice, then pour it into the fruit. Stir to combine.

Pour the mixture into an 13x9-inch baking dish and place it on a sheet pan (you could line the pan with foil or parchment in case of bubbling fruit spillover, but mine did not).

For the topping, in a large mixing bowl, combine flour, 1/4 cup granulated sugar, brown sugar, salt, cinnamon, vanilla, oats and pecans (if desired).

Using an electric mixer on low speed (or using your hands, which is how I did it), blend the butter into the mix until the dry ingredients are moist and the mixture is combined (it will be crumbly).

Layer the topping over the fruit and bake in a preheated 350-degree F oven for about an hour.

The fruit will be bubbling and the topping should turn golden brown. Serve warm with a scoop of vanilla ice cream (but rest assured, it's just as good when you reheat it in the microwave the next day!).

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Donna John
Can you believe I've never eaten rhubarb? Going to change that soon! This recipe looks absolutely delicious, Elisa A. Schmitz 30Seconds .
Elisa Schmitz
So funny, Donna John - Dieter Schmitz couldn't believe I had never had rhubarb before, either! It is pretty tart, which is why the strawberries are such a nice touch in this dish. It's the perfect sweet-tart flavor. (I can't believe he used to eat it raw from the garden, tho!) I hope you enjoy this recipe. It's very festive for summer holidays, too! :-)
This looks yummy. 😍
Thanks I've been looking for a rhubarb recipe I was trying to find a pie or a cake recipe do you know of any and I hate to be a stick in the mud but can you substitute the white sugar for different kind of sugar and if so what do you suggest but it looks so good I can't wait to try it thanks for your tips appreciate it
Elisa Schmitz
I like to substitute brown sugar for white sugar, Rosseyes . I don't have enough experience with other types of sugar (such as coconut sugar, for example) to say whether or not it would work in this recipe. I would suggest experimenting with whatever sugar you like.

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