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Recipe: Strawberry Rhubarb Crisp

April 27, 2012

my stubby rhubarb plant

Oh, humble rhubarb plant! Nothing makes me think of spring like your large undulating leaves on crimson stalks – except maybe strawberries.  Yes, they make me think of spring just as much.

This is such a great recipe for rhubarb in the early spring because it only calls for 1 1/2 cups of rhubarb. Nothing will encourage your plants to produce more like a first cutting of those ruby and chartreuse stems.

oops! I only put one stick of butter in the picture, but you need two

Rhubarb Strawberry Crisp

  • Crust:
  • 2 cups flour
  • 1 1/2 cups brown sugar
  • 1 1/2 cups oatmeal – quick or old-fashioned, but NOT instant
  • 1 cup softened butter
  • Filling:
  • 1 1/2 cups chopped rhubarb
  • 1 1/2 cups sliced strawberries
  • Syrup:
  • 1 2/3 cups sugar
  • 2 1/2 tablespoons cornstarch
  • 2 1/2 cups water
  • 2 teaspoons vanilla


Combine your brown sugar, oatmeal, and flour in a large bowl. Mix the butter in with a fork or pastry blender until crumbly. Grease a 9 X 13 pan and press half of the mixture in to form a bottom crust.

Combine your berries and rhubarb  and evenly spread over the crust. (It is fine to use a generous amount of berries and rhubarb even up to 2 1/2 cups – just make sure you have equal amounts of each.)

Mix your sugar with the cornstarch in a saucepan. Add water slowly while stirring until all is wet, then you can dump the remaining water in. Place over high heat and bring to a boil. Boil until the syrup  is slightly thickened. (It will take about 2 minutes of boiling at Colorado’s elevation – maybe less at sea level.) Remove from heat and add the vanilla.

Pour the syrup over the fruit. Sprinkle the remaining crust mix evenly over the top and pop in a 350* oven for 45 minutes. Enjoy your spring dessert warm or cold, but be sure to refrigerate any leftovers. Warning: This can be habit-forming especially if served warm with vanilla ice cream. 😉

(Hint: Because I am famous for forgetting the vanilla at the end, I place my teaspoon on top of the fruit. When I start to pour syrup and see the spoon there, it helps me remember to add the vanilla!  – This helpful hint brought to you by a humble housewife.)

hot from the oven - I wish there was a scratch and sniff option!


One Comment leave one →
  1. Rosie P:otter permalink
    April 27, 2012 11:11 pm

    I love rhubarb-strawberry anything! I’m going to try this recipe with xylitol instead of brown sugar, and see how it turns out.

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