Strawberry Rhubarb Crisp, a springtime classic!

For some, strawberries and rhubarb are best friends in the food world! And as such, often they are better together than simply on their own. If you are a strawberry and rhubarb enthusiast, then this Strawberry Rhubarb Crisp, will be your favorite go-to springtime dessert! 

 

Calling all rhubarb fans! And strawberry fans! And strawberry/rhubarb fans!

Rhubarb is one of my favorites, but it is especially delicious when it is mixed with berries. Strawberries are usually a first choice, for most cooks and bakers because they ripen at about the same time that rhubarb is ready to harvest. But raspberries and rhubarb are also delicious together. At our house during the jam-making season, we always make a batch of strawberry rhubarb jam with the last of the berries. But only after we make this Strawberry Rhubarb Crisp to enjoy as our dessert after dinner.  

I discovered the happy mixing of rhubarb and berries a few years back.  

During a jam making session when I did not have quite enough raspberries to make a batch of jam, I added in enough rhubarb to up the measure of fruit. That raspberry rhubarb jam was a real hit! Leading me to immediately understand that a Raspberry Rhubarb Crisp would also make a delicious dessert! Since rhubarb freezes so well, you can always put some away and be ready to bake up a crisp as the desire for a delicious dessert strikes! 

A spring garden of berries and rhubarb guarantees delicious desserts!

In my opinion every yard should have a few rhubarb plants! Needless to say, this is a sure fire guarantee for making Strawberry Rhubarb Crisp. For those with no time to garden, no problem. Your local fresh market and or Farmer's Market will have rhubarb to purchase along with the freshest berries of the day. And yes, usually it is strawberries with raspberries coming a bit later.

   

Currently we have a four different berries planted. 

Blueberries, strawberries, raspberries and a lone blackberry. Planting blackberries is very new for me. As a kid we roamed the rural neighborhood where I lived eating blackberries the whole summer long! And it seems each state I have enjoyed living in has it's own local berry that folks enjoy foraging for. In California it was blackberries. Montana is famous for huckleberries. And boy do folks protect the location of their favorite field of huckleberries! And here in Texas it is Dewberries. But you have to be fast at harvest time, because they are gone in the blink of an eye! But I confess, there is nothing better than a fresh picked strawberry from your own berry patch! And I can't wait to make this delicious Strawberry Rhubarb Crisp once again!

 

Ingredients needed for this recipe:

• rhubarb
• strawberries
• whole wheat flour
• oats
• brown sugar
• sliced almonds
• cinnamon
• butter
• cornstarch

You will also need the following:

• kitchen knife
• cutting board
• medium-sized mixing bowl
• large-sized mixing bowl
• measuring cups
• measuring spoons
• pastry cutter or large forks
• baking pan

Now we are ready to begin!

Strawberry Rhubarb Crisp
adapted from:  The Foster's Market Cookbook
375-degree oven

UPDATED: 04.04.2025

First, make the topping:

1 c whole wheat flour, we use pastry grind sprouted whole wheat flour
1/2 c brown sugar, you can make your own brown sugar, see our recipe here.
1/2 c rolled oats 
1/2 c sliced almonds
2 t ground cinnamon
1/4 t salt

12 T (1 1/2 sticks) butter, cut into 1/2 inch dice

For the topping, combine all dry ingredients, in a medium-sized mixing bowl, cut in the butter until the mixture resembles a coarse meal. You can also buss this dry mixture in a food processor if desired. Set aside while preparing the rhubarb and strawberries. 

For the Filling:

4 c hulled and halved strawberries 
4 c chopped rhubarb
1 - 1 1/4 c sugar, I used the higher amount and it was not too sweet. 
3 T whole wheat flour, we use pastry grind sprouted whole wheat flour
1 T cornstarch

In a large mixing bowl, combine the strawberries and chopped rhubarb, sugar, whole wheat flour, and cornstarch, folding together gently to avoid crushing the strawberries. Place the fruit mixture into a 9X13X3 inch pan or a large skillet. 

Note: I prefer to use a larger pan than is called for so the juices from baking the fruit, stay in the pan and do not end up on the oven floor. 

Crumble the reserved topping over the top of the fruit. 

Bake 45-55 minutes or until done in your oven.

Delicious enough plain, but I prefer to serve Strawberry Rhubarb Crisp with a touch of vanilla ice cream or whipped cream.

Storage options for Strawberry Rhubarb Crisp. You may store at room temperature for up to 24 hours after baking. Store in the refrigerator for longer periods of time. I do not recommend freezing Strawberry Rhubarb Crisp due to a loss of texture. 

UPDATE:  For your convenience, a "copy and paste" version of Strawberry Rhubarb Crisp has been included below. 

You may also enjoy:

Favorite Fruit Cobbler.

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Printable "copy and paste" version:

Strawberry Rhubarb Crisp
adapted from:  The Foster's Market Cookbook
375-degree oven

UPDATED: 04.04.2025

First, make the topping:

1 c whole wheat flour, we use pastry grind whole wheat flour
1/2 c brown sugar, you can make your own brown sugar, see our recipe here. 
1/2 c rolled oats 
1/2 c sliced almonds
2 t ground cinnamon
1/4 t salt

12 T (1 1/2 sticks) butter, cut into 1/2 inch dice

For the topping, combine all dry ingredients, in a medium-sized mixing bowl, cut in the butter until the mixture resembles a coarse meal. Set aside while preparing the rhubarb and strawberries. 

For the Filling:

4 c hulled and halved strawberries 
4 c chopped rhubarb
1 - 1 1/4 c sugar, I used the higher amount and it was not too sweet. 
3 T whole wheat flour, we use pastry grind whole wheat flour
1 T cornstarch

In a large mixing bowl, combine the fruit, sugar, whole wheat flour, and cornstarch, folding together gently to avoid crushing the strawberries. Place the fruit mixture into a 9X13X3 inch pan or a large skillet. 

Note: I prefer to use a larger pan than is called for so the juices from baking the fruit, stay in the pan and do not end up on the oven floor. 

Crumble the reserved topping over the top of the fruit. 

Bake 45-55 minutes or until done in your oven.

Delicious enough plain, but I prefer to serve Strawberry Rhubarb Crisp with a touch of vanilla ice cream or whipped cream.

Storage options for Strawberry Rhubarb Crisp. You may store at room temperature for up to 24 hours after baking. Store in the refrigerator for longer periods of time. I do not recommend freezing Strawberry Rhubarb Crisp due to a loss of texture. 

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