Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

My friend Stephanie makes the best strawberry rhubarb pie. Stephanie is a pie girl, a true baker. She has her flaky pie dough technique down pat and gladly bakes pies for all occasions. You might walk into your friend’s kitchen to find her grinning eagerly as a pie bubbles away in the oven. Maybe you are lucky enough to have a master pie maker in your life, too.

Late last spring, Stephanie brought a strawberry rhubarb pie to my friend’s wedding reception potluck. I hardly had room for dessert, but that didn’t stop me from forking bite after bite of bright pink filling and shatteringly flaky pie into my mouth in between sips of wine from a red Solo cup. I was tempted to steal another slice for myself, but the pie was gone before I had the chance.

Rhubarb and strawberry

I tell you about Stephanie and her pie to tell you that I am not Stephanie and I do not bake pies. I can’t pull off ladylike dresses like she can, I don’t have a law degree like she does, and I do not have her patience for chilling pie dough. I’m a crisp girl. Crisps are easy. Crisps are for people like me, people who scramble to meet deadlines, who wouldn’t dream of getting out of bed for an early morning workout and avoid ironing clothes at all costs. We want our sweets and we want them now, so we make crisps.

Fortunately there is plenty of room for pie girls and crisp girls in this world. The more pies and crisps the better, I’d say, especially when strawberry and rhubarb are in season. Tart rhubarb balances sweet, jammy strawberry flavor for an irresistible final product. This simple crisp recipe requires some chopping, some hand mixing and foolproof baking. I hope you’ll make it quick, before rhubarb season is over.

chopped strawberry and rhubarbBaked Strawberry Rhubarb Crisp

5.0 from 5 reviews
Strawberry Rhubarb Crisp
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A simple crisp bursting with sweet, juicy strawberries and tart rhubarb. Made with honey, oats and yogurt, this crisp is more healthy than most. That said, please serve it with vanilla ice cream for dessert (or yogurt for breakfast)!
Ingredients
Strawberry-Rhubarb Filling:
  • 1 pound strawberries, hulled and sliced into small bite-sized pieces
  • 1 pound rhubarb (about 4 stalks), cut into ¼ by ½-inch pieces (slice larger stalks in half lengthwise before slicing them into ¼-inch wide pieces)
  • ⅓ to ½ cup honey*
  • 2 tablespoons arrowroot starch or 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract
Topping:
  • ¾ cup old-fashioned oats
  • ¾ cup white whole wheat flour (or regular whole wheat flour/flour of choice)
  • ⅓ cup lightly packed brown sugar
  • ¼ teaspoon fine grain sea salt
  • 4 tablespoons butter, melted
  • 3 tablespoons plain yogurt (Greek or regular)
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit. In a 9 by 9-inch baking dish, mix together the strawberries, rhubarb, honey, arrowroot or corn starch and vanilla extract.
  2. In a medium mixing bowl, stir together the oats, flour, brown sugar and salt. Mix in the Greek yogurt and melted butter. Stir until all of the flour is incorporated and the mixture is moistened throughout.
  3. Dollop spoonfuls of the oat mixture over the strawberry-rhubarb filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down). Bake for 50 to 55 minutes, or until the filling is bubbling around the edges and the top is turning lightly golden. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream, I insist.
Notes
  • *The sweetness level of this crisp will depend on your fruit. Since rhubarb gets sweeter during the baking process, you can't really adjust for your desired sweetness before baking. My first crisp was just right with ⅓ cup honey and my second crisp was more tart. If you know you want your crisp to be on the sweet side, go with ½ cup honey. If your baked crisp is sour, keep in mind that serving with ice cream will temper the tartness. Add a drizzle of honey to the finished product if necessary. It will probably taste sweeter the next day.
  • To make this crisp gluten-free, use 1 cup certified gluten-free oats and ½ cup almond meal instead of the oat and flour mixture specified above.

Comments

  1. says

    I think I’m a crisp girl at heart too, I love how you can just throw it all together and you have something amazingly delicious. This looks so good.

  2. says

    I can’t get enough of both pies and crisps at this time of year…as much fruity dessert as possible, I say! And I would gladly dive headfirst into this bowl!

    Also – a potluck wedding reception?! I love it!

    • says

      The more fruity dessert, the better! My friend’s potluck wedding reception was awesome. We hung out on her father-in-law’s yard and played croquet.

  3. says

    Crisps always makes me so happy! It’s such an easy and satisfying dessert to put together. Love the combo of strawberries and rhubarb :)

  4. Chris says

    I have tried (on too many occasions) to make a pie crust like my mom. After realizing that I’ll never replicate her crust, I moved on to crumbles and crisps. I just bought a big container of fresh strawberries. Do you think frozen rhubarb will work? I have some of last years bounty in the freezer now.

    • says

      Yes, I do think frozen rhubarb would work! I just googled it and it sounds like you’ll want to measure it frozen, then defrost it and drain before using. Hope you’ll give it a try.

  5. says

    Oh my gosh… I’m not even a dessert kind of girl, but I don’t think I could pass this up! Your photos are making me drool!! As for the sips of wine from the red cup.. now THAT is classy! ;) (and I’d do the same!)

  6. jacquie says

    a crisp girl here also. though have to say i’m partial to rhubarb on it own in crisp – makes me smile just to think about it. hope the rhubarb gets here soon…

  7. says

    Imagine, Kate and Stephanie meeting in the middle – so to speak. The middle of a delicious pie crust filled with strawberry rhubarb crisp. Stranger things have happened! Hmm…. I like Stephanie am a pie maker, I’m starting to taste some new inspiration. Thanks for the great post!

  8. says

    In italy rhubarb is not so common and easy to find. I tried it during my period in London, and I loved it. This dessert looks delicious!

  9. says

    Beautiful! I love all fruit desserts and crisps have the advantage of the dreamy topping and a whole lot of bubbly filling. I’m just realizing that I’ve never made anything with the classic combo of rhubarb and strawberry and that’s just wrong. I’ll have to make this and fix that.

  10. says

    Wow, strawberry must be the buzz word this week! I’ve seen so many great recipes with my favorite berry. Appreciate the suggestion to eat with vanilla ice cream- is there any other way?

    P.S. Your photos are beautiful!

  11. says

    A friend who bakes perfect pie and bakes happily anytime, aren’t you a lucky girl,Kate :) I love baking pie too but crisp, yes, that’s what I like more. Quick and easy, that my style of cooking too!

    • says

      Good question! No, I don’t think it changes the texture much at all (the crisp topping still gets nice and crisp, but not at all crunchy). It also reduces the amount of fat.

  12. says

    what a beautiful dish. i love this time of year when fruit is fresh and seasonal. it makes it all the more tastier to bake with. i just made a rhubarb compote, i would have added strawberries but my local farmer’s market won’t have them until later in the month. again, lovely post!

  13. says

    I’m totally a crisp girl too. Pies terrify me. The less time and ingredients, the faster I can get to the eating part! I can’t wait to make a rhubarb dessert, this one is right up my alley.

  14. says

    There are two master pie makers in my life – my mother-in-law and my husband’s cousin. How I wish we lived in the same state as them so we could benefit from their pie-baking prowess. Or maybe I just need to bite the bullet and work on the whole scary crust thing. For now, I’m more than happy to make beautiful crisps like this one.

  15. says

    I always manage to forget about rhubarb. I’ve never made the requisite strawberry rhubarb pie, though I’m not such a fan of the crust anyway. This crisp looks so much more my speed, and it is so beautiful!

    • says

      I got so excited when I saw rhubarb at the store this year since I couldn’t find any anywhere last year! Hope you’ll hunt some down and make this crisp soon, Jodye.

  16. says

    I am generally a crisps kinda lady as well. Mostly because the inclusion of oats slides that dessert over to breakfast territory almost TOO easily. Also, friends who bake amazing pie = so awesome. This looks so great, Kathryne.

  17. says

    Ahhhh! I had something similar to this for dessert last night at Prune in NYC. Incredible. This looks just like it, but BIGGER! Thank you for the recipe!!!

  18. says

    This time of year I’m always looking for more ways to get the rhubarb in my garden onto on my plate. Preferably with a topping like this! Thanks for the inspiration, Kate. :)

    • says

      Oh, strawberry rhubarb is my favorite combination! Hope you’ll give it a try while rhubarb is in season, Christina. If you appreciate sweet-tart flavor, I think you’ll love it.

  19. says

    Hey Kathryne, I made this for a potluck last night and it was a hit! I love how the rhubarb and strawberries shine through because there’s not too much sweetness added in. I also love that the crisp isn’t too heavily laden with butter! This is a really lovely crisp and so pretty coming out of the oven too, especially when the filling is still gurgling at the sides!

    • says

      Thanks, Margarita! Have I mentioned how much I love that you make my recipes? I do! I saw some strawberry rhubarb crisp recipes that called for orange juice/zest or lemon but I think simple strawberry and rhubarb is hard to beat.

  20. Kirsten says

    I made this recipe last night and it was SO delicious! I’m going to make it again tomorrow since I ate it all last night and today.

    • says

      Thank you, Kirsten! I’m so glad you made it and enjoyed it. I think I will have to make another one before the rhubarb goes out of season!

  21. Maria says

    I just made this tonight and it is amazing! I halved the recipe since it’s just the two of us here. I never would have thought to add yogurt to the crisp- what a great idea!

    • says

      Thanks, Maria! I’m so glad you enjoyed the recipe. I’ve been going through strawberry-rhubarb crisp withdrawals ever since I polished off the last bite!

  22. Michael says

    A recipe posted in a blog has never made me feel more like I am making excellent choices in life.

    I also have not mastered the art of making a good pie crust, but I think there is intrinsic value in it. As Garrisson Keillor has said, it makes you a better person. I doubt there are too many war criminals or death row inmates who know how to make a good pie crust.

  23. Sarah says

    Thank you so much for another inspiring recipe. I made this for dessert tonight and it was a huge success! I used coconut oil instead of butter and that worked really well; I otherwise followed the recipe exactly. I served it with a side of Ben & Jerry’s Maple Tree Hugger ice cream – OMG… Thanks again for this recipe and your blog in general!

    • says

      Thank you, Sarah! I’m so glad you’re enjoying the recipes. That ice cream sounds incredible, I’ll have to hunt some down!

  24. Kari says

    This was delicious – thank you! I’ve never made anything from your blog before. I will definitely be making this again! I used vanilla yogurt instead of plain because that is what I had on hand & it was great. I prepped all of the ingredients the night before (cut the fruit and combined the dry ingredients for the topping) because I was hosting a dinner party and didn’t want to miss out on time with my friends. Next time I think I’ll make 1 1/2 times the topping amount because we loved that part so much (of course!). Thanks for the recipe!

  25. Kim says

    I made this tonight and it turned out great. Not too sweet, so the fruit really shines. I used a combination of rhubarb, blueberries and apples and severed it with plain yogurt sweetened with maple syrup. We’ll be having the leftovers for breakfast ;o)

  26. Jessica says

    This was my first time making rhubarb crisp and it was delicious! I used 1/3 cup honey and it was definately sweet enough for me – and seemed even sweeter a day later. I’m looking forward to trying some of your other recipes – glad to have found your blog!

    • says

      Thanks, Jessica! I’m glad you found my blog, too. I noticed that my crisp tasted sweeter the next day, too. Funny how that works!

  27. says

    This looks delicious! I just moved to Switzerland, and they have all this rhubarb stuff all over the place. I was determined to do something with it. You’re recipe has now become that “something”. Thanks!

  28. Emalee says

    I hate to destroy this perfectly lovely sounding recipe and I’d love to make as is, but a run to the store isn’t in the stars. could I sub something for the yoghurt? coconut oil perhaps?

  29. Laura says

    I just made this for a BBQ last night – it was a hit! Thanks for sharing this delicious recipe. I will definitely be making it again.

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