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Strawberry Rhubarb Crisp (Chopping Block)


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Rate this recipe 4.3/5 (3 Votes)


  • For the filling:
  • Yield: 6 servings
  • Active time: 30 minutes
  • Start to finish: 1 hour, 10 minutes
  • 1 pint (1 pound) strawberries, hulled and quartered
  • 1 pound rhubarb, large dice
  • 3/4 to 1 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1 tablespoon lemon juice
  • For the crisp topping:
  • 1 cup brown sugar
  • 1 cup rolled (“old-fashioned”) oats
  • 1/2 cup all-purpose flour
  • Pinch fine sea salt
  • 1 stick cold unsalted butter, cut into small pieces
  • Vanilla ice cream



Step 1

Preheat the oven to 375°.
Stir together the strawberries, rhubarb, sugar, cornstarch, cinnamon, ginger, salt and lemon juice. Pour into a pie dish.
To make the crisp topping, mix together the brown sugar, oats, flour and salt. Using a pastry blender, cut the butter into the dry ingredients until the mixture is moist but still crumbly.
Sprinkle the topping evenly over fruit.
Place the pan on a parchment-lined sheet tray, bake until the filling is bubbly and top is brown, 45 to 55 minutes. Serve warm or at room temperature with ice cream. Yum!

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