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rhubarb crisp with strawberries

Rhubarb Crisp with Strawberries

Rhubarb is like a secret weapon in the kitchen, adding depth and complexity to sweet dishes that might otherwise be one-dimensional. It’s like the magical ingredient that turns a good dessert into a great one. So next time you’re in the mood for something sweet and different give this Rhubarb Crisp with Strawberries a try – your taste buds (and your body) will thank you.

There’s something truly magical about the arrival of spring and the abundance of fresh produce it brings. One of the most anticipated arrivals in the culinary world is the vibrant and tangy rhubarb. With its striking red stalks and unique tart flavor, rhubarb has become a beloved ingredient in various sweet and savory dishes. And when combined with the juicy sweetness of strawberries, it creates a harmonious symphony of flavors that is simply irresistible.

In this blog post, we’re diving deep into the world of rhubarb crisp with strawberries. Picture this: a luscious layer of tender strawberries mingling with the tangy rhubarb, all topped with a golden, buttery crumbly crust. It’s a dessert that exudes both comfort and elegance, perfect for any occasion.

Once baked to golden perfection, the rhubarb softens while the strawberries release their juices, creating a delectable fruity filling. And that crispy, buttery topping adds the perfect contrast, providing a satisfying crunch that will have you reaching for seconds.

rhubarb crisp with strawberries

As a child growing up we always had a couple of rhubarb plants growing in the backyard.  I always believed rhubarb was a fruit because my mother always made delicious tarts, pies, jams and cakes. It was especially delicious when combined with strawberries from the strawberry patch…

But, alas, I recently learned that rhubarb is actually a vegetable, so I figure that makes it an even more desirable addition to a recipe.  Who doesn’t like getting their vegetables in a tasty rhubarb crunch? Rhubarb is one of the first edibles available each spring and because its peak coincides with strawberries they are often paired together.  

If you’re wondering when is the right time to pick your rhubarb, look for stalks that are brightly colored and have a delicious, sweet smell. The leaves should be dark green and the stalks should be firm, not too soft or mushy.

rhubarb crisp with strawberries

When it comes to cooking desserts, there’s nothing quite like rhubarb. This humble plant may look unassuming, but it packs a flavor punch like no other. Rhubarb has a beautiful balance of sweet and sour, making it an ideal ingredient for pastries, cakes, and pies.

But rhubarb isn’t just delicious – it’s also incredibly healthy. This bright red stalk is a great source of fiber, vitamin C, and calcium, and it’s even been shown to have anti-inflammatory properties.

rhubarb crisp with strawberries

Rhubarb Crisp with Strawberries


  • 4 C finely diced rhubarb
  • 2 C chopped strawberries
  • ¾ C granulated sugar
  • 2 Tablespoons cornstarch
  • 1 C cold water
  • 3 T. strawberry flavored gelatin

Crisp topping:

  • 1 C white flour
  • ¾ C quick cooking or regular oatmeal
  • 1 C brown sugar
  • 2 tsp. cinnamon
  • ½ C melted butter


  • Pre-heat the oven to 350 degrees F.
  • Finely chop the rhubarb and strawberries and place in a 9 x 9 greased baking dish.
  • In a small saucepan, combine the granulated sugar, cornstarch 1 C of cold water and the strawberry flavored gelatin. Stirring constantly, cook until it bubbles and thickens.
  • Gently pour over the rhubarb and strawberries.
  • In a medium sized glass bowl, place the ½ C of butter. Melt it in the microwave. Add the flour, oatmeal, brown sugar, and cinnamon. Gently stir with a fork until everything is wet and combined. Sprinkle over the rhubarb and strawberry mixture in the baking dish.
  • Bake at 350 degrees F. for 40 to 45 minutes. The rhubarb and strawberry crisp should be bubbly and lightly browned on top.
  • Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream. Your friends and family will love knowing they’re eating a yummy serving of vegetables for dessert.

Once you’ve savored a slice of this rhubarb crisp with strawberries, you’ll be delighted to know that it can be stored in your fridge for up to a week. When the time comes to enjoy it again, simply reheat it in your toaster oven for the best results. Avoid using the microwave, as it may render the once crunchy topping mushy and less appealing.

Looking to add a creative twist to this versatile dessert? Here are a few ideas to experiment with:

  • Sprinkle some sliced almonds on top of the crisp before baking for an added crunch and nutty flavor.
  • Swap in 1 cup of chopped apples for the strawberries to introduce a different fruity dimension to the crisp.
  • Replace the strawberries with 2 cups of raspberries for a tangy and vibrant variation.
  • Enhance the flavor profile by using orange juice instead of water and adding 1 tablespoon of grated orange rind.
  • For a tropical twist, incorporate 1 cup of drained, crushed, canned pineapple to complement the rhubarb.

With these creative options at your fingertips, you can elevate and personalize this delightful dessert to suit your taste preferences and surprise your guests with new and exciting flavors. Enjoy the versatility and deliciousness of this rhubarb crisp with strawberries, and let your culinary imagination run wild!

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