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a serving of bright pink and red strawberry rhubarb crisp topped with a scoop of vanilla ice cream
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Strawberry Rhubarb Crisp

Sweet strawberries and tart rhubarb plus a buttery oat crumble topping equal this easy, old fashioned recipe for Strawberry Rhubarb Crisp.
Course Dessert
Cuisine American
Keyword easy strawberry rhubarb crisp, old-fashioned strawberry rhubarb crisp, strawberry rhubarb crisp, the best strawberry rhubarb crisp
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 264kcal
Author Jill McOwen

Ingredients

  • 1 lb strawberries stems removed and chopped
  • 1 lb rhubarb chopped
  • 1/2 cup granulated sugar
  • 3 tbsp corn starch
  • 1 tsp vanilla
  • 1/2 tsp cardamom
  • 1/2 cup old-fashioned oats
  • 1/3 cup all-purpose flour
  • 1/3 cup light brown sugar
  • 1/4 cup chopped nuts I've used almonds, pecans or macadamia nuts
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 6 tbsp butter melted

Instructions

  • Preheat oven to 350 degrees F. Lightly spray a 2-quart baking dish with cooking spray. 
  • Combine the fresh strawberries, rhubarb, sugar, corn starch, vanilla and cardamom in a bowl and stir very well to combine. Spread evenly in your baking dish.
  • In a clean bowl, whisk together the oats, flour, light brown sugar, nuts, cinnamon and salt. Stir in the melted butter until well combined.
  • Sprinkle the crisp topping evenly over the strawberry and rhubarb mixture.
  • Bake for about 50 minutes until the fruit is very bubbly and the crisp is golden brown.
  • Cool in the baking dish and serve the crisp topped with scoops of vanilla ice cream.

Nutrition

Calories: 264kcal | Carbohydrates: 39g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 147mg | Potassium: 307mg | Fiber: 3g | Sugar: 25g | Vitamin A: 328IU | Vitamin C: 38mg | Calcium: 77mg | Iron: 1mg