Strawberry Rhubarb Crisp

We. Finally. Got. RHUBARB!

And not just one or two stalks, but for the first time in three years, we were able to harvest enough to make ourselves a strawberry rhubarb crisp, just in time for strawberries to appear at our markets. Woohoo! 

I’m so stoked about this turn of events that I want you to make it, too. Check out your backyard or local farmer’s markets for some tasty fresh produce, and get yourself some strawberry rhubarb crisp ASAP. (Note: if you’re harvesting your own rhubarb or your seller hasn’t cut off the leaves, make sure you’re only using the stalks. The leaves are both super bitter and, more importantly, toxic.)

Oh, and full disclosure – most recipes call for 2 cups of rhubarb, but we had about 1 ½ cups. BUT I had a perfectly good but slightly sad apple hanging out in the fridge that really wanted to join the party, so I let her in, and the results were delightful. Feel free to ignore the apple, or add it for another texture and a little sweetness.

Okay, enough of my rambling. Onto tastiness and spring baking!

Strawberry Rhubarb Crisp

  • Servings: 8-10
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I prefer my crumble less sweet, but if you prefer more sweetness, increase the total sugar to 1 cup. You can also replace some of the strawberries or rhubarb with peeled, chopped tart apples to fill out the fruit filling.

you will need:

  • 2-3 c strawberries, hulled and chopped into quarters (if not using apples, use 3 cups)
  • 2 c diced rhubarb stalks
  • 1 small tart apple, peeled and diced (about 1 c) (optional)
  • 1 tbsp lemon juice
  • 5 tbsp cold butter, cut into cubes
  • 3/4 c brown sugar (divided use)
  • ½ c rolled oats
  • ½ c all-purpose flour
  • pinch of salt
  • pinch of ground cloves (optional)


  1. Preheat oven to 400 degrees F, and grease an 8×8 square baking pan with butter. In a medium bowl, combine strawberries, rhubarb, and apples (if using) with ¼ c brown sugar and the lemon juice. Mix well, then spread mixture in the greased baking pan.
  2. In a medium bowl, combine flour, remaining brown sugar, oats, salt, and cloves. Cut butter into the flour mixture with your hands or a fork (alternatively, you can pulse this mixture in a food processor with the blade attachment) until everything is well combined and a bit sandy in texture.
  3. Crumble the topping over the fruit mixture in the prepared pan, making sure to space it out evenly. Bake at 400 degrees F until the topping is lightly browned and the mixture is bubbling, about 30-40 minutes. Cool on a wire rack, and serve hot, warm, or at room temperature.

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