Best 11 Rhubarb Strawberry Crisp Recipes

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Indulge in a delightful culinary adventure with our tantalizing Rhubarb Strawberry Crisp, a perfect blend of sweet and tart flavors. This irresistible dessert combines the tangy zest of fresh rhubarb with the juicy sweetness of ripe strawberries, enveloped in a crispy oat topping. Each spoonful offers a harmonious symphony of textures and flavors, making it a delightful treat for any occasion.

The recipe includes variations to cater to different dietary preferences, including a gluten-free option using almond flour and oats, and a refined sugar-free version using coconut sugar. Additionally, discover a delightful twist with the Strawberry Rhubarb Crisp Bars, featuring a delectable combination of oats, flour, and butter, topped with a vibrant strawberry rhubarb filling.

For those seeking a refreshing and tangy treat, the Rhubarb Strawberry Pie offers a flaky crust filled with a luscious rhubarb and strawberry filling, perfectly balanced with a hint of lemon zest. And if you're craving a quick and easy dessert, the Rhubarb Strawberry Jam is a must-try, capturing the essence of these seasonal fruits in a flavorful spread, ideal for toast, pastries, or even as a delectable filling for homemade tarts.

Prepare to embark on a culinary journey filled with vibrant flavors and textures as you explore these delectable recipes, each one a celebration of the perfect harmony between rhubarb and strawberries.

Here are our top 11 tried and tested recipes!

STRAWBERRY RHUBARB CRISP



Strawberry Rhubarb Crisp image

Provided by Ina Garten

Categories     dessert

Time 1h25m

Yield 6 servings

Number Of Ingredients 12

4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
4 cups fresh strawberries, hulled and halved, if large
1 1/4 cups granulated sugar
1 1/2 teaspoons grated orange zest
1 tablespoon cornstarch
1/2 cup freshly squeezed orange juice
1 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup quick-cooking (not instant) oatmeal, such as McCann's
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
Vanilla ice cream, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
  • For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

FIRST PRIZE STRAWBERRY RHUBARB CRISP



First Prize Strawberry Rhubarb Crisp image

I came across this recipe in a magazine, and with a few adjustments I was able to make it into a delicious crisp. It goes great with vanilla ice cream and one can also alter the recipe to make a mango raspberry crisp which is just as delightful! Optional: sprinkle the top with a handful of rolled oats and brown sugar.

Provided by xMichellex

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h20m

Yield 10

Number Of Ingredients 9

1 cup rolled oats
1 cup all-purpose flour
½ cup brown sugar
½ cup butter, melted
2 cups chopped strawberries
2 cups chopped rhubarb
1 cup cold water
½ cup white sugar
1 tablespoon cornstarch

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix oats, flour, brown sugar, and butter together in a bowl; press mixture into the bottom of a 9-inch pie pan. Top with strawberries and rhubarb.
  • Stir water, white sugar, and cornstarch together in a saucepan. Bring to simmer, constantly whisking, until mixture bubbles and thickens; pour over fruit layer.
  • Bake in the preheated oven until bubbling, about 1 hour.

Nutrition Facts : Calories 256.9 calories, Carbohydrate 40.2 g, Cholesterol 24.4 mg, Fat 10 g, Fiber 2.3 g, Protein 2.9 g, SaturatedFat 6 g, Sodium 71.3 mg, Sugar 22.7 g

STRAWBERRY RHUBARB CRISP



Strawberry Rhubarb Crisp image

Make and share this Strawberry Rhubarb Crisp recipe from Food.com.

Provided by Chef 5oh

Categories     Dessert

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 9

3 cups rhubarb, cut into small pieces
3 cups strawberries, cut into small pieces
1 cup sugar
1 1/3 cups flour, divided
1/2 teaspoon cinnamon
1 cup brown sugar
1 cup old fashioned oats
1/4 teaspoon nutmeg
1/2 cup butter, melted

Steps:

  • In large bowl combine rhubarb, strawberries, sugar, 1/3 cup flour and cinnamon. Put into to greased 9 x 13 inch baking dish.
  • In another bowl combine remaining 1 cup flour with brown sugar, oats and nutmeg. Add butter and blend well. Sprinkle over rhubarb/strawberry mixture pat gently.
  • Bake at 350 degrees for 35-40 minutes in preheated oven.

STRAWBERRY-RHUBARB CRISP



Strawberry-Rhubarb Crisp image

There's no better way to showcase summer's classic fruit fusion than with this strawberry-rhubarb crisp. Tart rhubarb, sweet strawberries and a buttery crisp topping form an easy-to-make dessert that's ready in just one hour. While this tangy and sweet crisp is perfect on it's own, we think it tastes even better served hot and bubbly from the oven with a dollop of whipped cream or better yet, a scoop of vanilla ice cream!

Provided by By Angie McGowan

Categories     Dessert

Time 1h

Yield 16

Number Of Ingredients 10

1 lb fresh rhubarb, chopped
1 lb fresh strawberries, chopped
1/2 cup packed brown sugar
1 teaspoon vanilla
1 teaspoon lemon juice
1 cup Gold Medal™ all-purpose flour
1 cup quick-cooking oats
1/2 cup butter, softened
1/4 teaspoon salt
Freshly whipped cream or vanilla ice cream

Steps:

  • Heat oven to 350°F. Grease 13x9-inch (3-quart) glass baking dish with butter or cooking spray.
  • In large bowl, mix rhubarb, strawberries, brown sugar, vanilla and lemon juice. Pour mixture into baking dish.
  • In medium bowl, mix flour, oats, butter and salt with fork until crumbly. Using hands, crumble topping evenly over fruit mixture.
  • Bake 40 to 45 minutes or until topping is golden brown and fruit is bubbly.
  • To serve, scoop warm crisp into bowls; top with whipped cream.

Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 8 g, TransFat 0 g

STRAWBERRY-RHUBARB CRISP



Strawberry-Rhubarb Crisp image

Strawberries and rhubarb are summer's best friends -- cook them up together in this quintessential dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 11

8 ounces strawberries, hulled and halved (quartered if large)
8 ounces rhubarb, trimmed, cut into 1/2-inch pieces
1/2 cup raw sugar
1 tablespoon cornstarch
1/4 teaspoon coarse salt
1 cup rolled oats
1/4 cup all-purpose flour
1/4 cup unsalted butter (1/2 stick), melted
1/4 cup brown sugar
1/8 teaspoon coarse salt
Fresh basil leaves, torn if large

Steps:

  • Preheat oven to 375 degrees. In a large bowl, combine strawberries, rhubarb, raw sugar, cornstarch, and salt. Transfer to an 8-inch baking dish.
  • In a medium bowl, combine oats, flour, butter, brown sugar, and salt. Stir until combined and slightly clumpy. Sprinkle over fruit.
  • Bake until juices are bubbling in the center and topping is golden brown, about 45 minutes. Let cool slightly. Garnish with basil.

Nutrition Facts : Calories 282 g, Cholesterol 20 g, Fat 9 g, Fiber 3 g, Protein 4 g, Sodium 76 g

STRAWBERRY-RHUBARB CRISP



Strawberry-Rhubarb Crisp image

The tender sweetness of strawberries paired with chunks of cherry-red rhubarb creates our favorite summer dessert from The Back in the Day Bakery.

Provided by Cheryl Day and Griffith Day

Categories     Dessert     Strawberry     Spring     Summer     Fruit     Rhubarb     Fourth of July     Juneteenth

Yield Serves 8 to 10

Number Of Ingredients 15

For the Topping:
1 cup unbleached all-purpose flour
½ cup packed light brown sugar
¾ cup old-fashioned rolled oats
2 tablespoons yellow cornmeal
2 teaspoons ground cinnamon
¼ teaspoon fine sea salt
8 tablespoons (1 stick) cold unsalted butter, cut into ½-inch cubes
1 tablespoon canola oil
For the Filling:
2 cups strawberries
4 cups 1-inch pieces peeled rhubarb
1 ¼ cups turbinado sugar
3 tablespoons unbleached all-purpose flour
1 tablespoon cornstarch

Steps:

  • Position a rack in the lower third of the oven and preheat the oven to 350°F. Butter a 9-inch deep-dish pie plate and line a baking sheet with parchment.
  • To make the topping: In a medium mixing bowl, stir together the flour, brown sugar, rolled oats, cornmeal, cinnamon, salt, butter, and oil with a fork until completely blended. Set aside. To make the filling: In another medium bowl, combine the strawberries and rhubarb with the turbinado sugar, flour, and cornstarch, stirring to coat the fruit.
  • Pour the fruit mixture into the prepared pie plate. Sprinkle the topping evenly over the fruit mixture. Place the pie plate on the prepared baking sheet. Bake for 40 to 45 minutes, until the fruit is bubbling around the edges and the top is golden brown and crispy. Let cool slightly.
  • Serve the crisp warm. It is best served the same day, but it can be covered with plastic wrap and refrigerated for up to 3 days.

SLOW-COOKER STRAWBERRY-RHUBARB CRISP



Slow-Cooker Strawberry-Rhubarb Crisp image

Strawberries and rhubarb team up with Betty Crocker™ cake mix and old-fashioned oats, making this scrumptious slow-cooker sweet a sure-fire winner.

Provided by Annalise Sandberg

Categories     Dessert

Time 2h40m

Yield 6

Number Of Ingredients 9

3 cups sliced strawberries
3 cups sliced rhubarb
1/2 cup sugar
1 tablespoon grated orange peel
1 cup Betty Crocker™ Super Moist™ yellow cake mix (dry)
1 cup old-fashioned oats
1/4 teaspoon ground cinnamon
1/2 cup cold butter, cut into cubes
Whipped cream, if desired

Steps:

  • In medium to large slow cooker, toss strawberries, rhubarb, sugar and orange peel.
  • In medium bowl, stir cake mix, oats and cinnamon. Cut in butter with pastry blender or two knives until mixture is size of small peas. Dump on top of strawberry-rhubarb mixture.
  • Cover; cook on High heat setting 2 1/2 to 3 hours or until fruit is bubbling and crisp topping is lightly golden brown. Serve immediately with whipped cream.

Nutrition Facts : Calories 430, Carbohydrate 64 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 4 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 37 g, TransFat 1/2 g

SUMMER STRAWBERRY RHUBARB CRISP



Summer Strawberry Rhubarb Crisp image

Make and share this Summer Strawberry Rhubarb Crisp recipe from Food.com.

Provided by Rita1652

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

4 cups rhubarb, sliced
2 lbs strawberries, hulled and halved
3/4 cup sugar
1/2 cup orange marmalade
3 tablespoons flour
2 tablespoons butter
1/2 cup walnuts
1/4 cup oatmeal
1/3 cup brown sugar
1/2 cup flour
1 teaspoon cinnamon
6 tablespoons butter

Steps:

  • Mix the first 5 ingredients together set aside.
  • In a deep pie pan spray with pam.
  • In a food processor with a metal blade pulse all topping ingredients till crumbly.
  • Toss all the fruit together again then fill pie dish.
  • Top fruit with butter then crumb mixture.
  • Bake in a preheated 350degree oven till rhubarb is tender about 45 minutes.
  • Serve warm with a nice scoop of vanilla ice cream. Which would be on the juicy side. Or chill to firm up and serve.

STRAWBERRY-RHUBARB CRISP



Strawberry-Rhubarb Crisp image

Tart rhubarb and sweet, juicy strawberries are a classic and winning combination, and they come together beautifully in this easy-to-make crisp. Deborah Madison uses red rhubarb for this recipe, but any fresh rhubarb will work well.

Provided by Deborah Madison

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 15

1 1/2 pounds rhubarb, preferably red
1 pint strawberries
3/4 cup raw sugar, or brown or white sugar
3 tablespoons flour
1/2 teaspoon cinnamon
1 pinch ground cloves
Zest of 1 orange, or tangerine or meyer lemon
1/4 cup maple syrup
1 tablespoon unsalted butter, softened, for greasing the baking dish
1 cup all-purpose flour, oat flour for gluten free
1/2 cup rolled oats, sometimes called "old fashioned oats"
1/2 cup maple sugar
1/2 teaspoon kosher salt
1/3 cup butter, soft, 5 tablespoons
Ice cream, heavy cream, or yogurt for serving

Steps:

  • Filling: Heat the oven to 375 degrees F. Rinse the rhubarb, trim stalk ends, then slice into pieces about 1/2-inch wide. Place in a medium bowl then add strawberries, sugar, cinnamon, cloves, orange zest, and flour and toss. Let rest while making the topping. Meanwhile, rub softened butter inside baking dish. Set aside.
  • Topping: In a medium bowl, combine the flour, oats, sugar, and salt. Separately, add maple syrup to the fruit mixture, stir and set aside. Add butter to the dry ingredients and work it with your fingers to make coarse crumbles. Place the rhubarb mixture into the prepared baking dish and then distribute the topping. Place on a baking sheet and bake on middle rack until the crisp is brown on top and the edges are bubbly, 35 to 45 minutes.
  • Let cool at least 15 minutes before serving. Serve with cold cream, ice cream, or yogurt.

RHUBARB STRAWBERRY CRISP



Rhubarb Strawberry Crisp image

A sweet and tangy dessert made with minimally processed ingredients.

Provided by LEO317

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 10

4 cups chopped rhubarb
2 cups sliced fresh strawberries
¾ cup honey
⅓ cup whole wheat flour
½ teaspoon ground cinnamon
1 cup whole wheat flour
1 cup rolled oats
¼ cup molasses
¼ teaspoon ground nutmeg
½ cup butter, cut into pieces

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine rhubarb, strawberries, honey, 1/3 cup flour, and cinnamon in a large bowl; let rest for 5 to 10 minutes, stirring occasionally. Transfer fruit mixture to a 9x13-inch baking dish.
  • Mix remaining 1 cup flour, rolled oats, molasses, and nutmeg in another bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle crumb mixture over fruit.
  • Bake in preheated oven until crumb topping is golden brown, 35 to 40 minutes.

Nutrition Facts : Calories 240.2 calories, Carbohydrate 40.7 g, Cholesterol 20.3 mg, Fat 8.6 g, Fiber 3.7 g, Protein 3.4 g, SaturatedFat 5 g, Sodium 60.8 mg, Sugar 23 g

DIABETIC STRAWBERRY/RHUBARB CRISP



Diabetic Strawberry/Rhubarb Crisp image

I was at the grocery store today[5-10-12] and there was the fresh rhubarb. I love that stuff and never see it (we ate it a lot as kids & had a rhubarb patch out back). Anyway hubby said he did not like rhubarb (he loves stawberries though).... so i decided to make this. It just came out of the oven & smells soooooooooooo good!...

Provided by Diane Eldridge

Categories     Fruit Desserts

Time 55m

Number Of Ingredients 7

3 large stalks fresh rhubarb,diced into 1/4 in pieces
1 1/2 c fresh strawberries,rough chop
2/3 c splenda
2 Tbsp corn starch
1 stick butter
1/3 c splenda brown sugar
2 c oatmeal

Steps:

  • 1. mix strawberries and rhubarb in a bowl add splenda and corn starch mix well to coat all pour into round cake pan set aside while ya make toppin
  • 2. pre heat oven to 350 mix cut butter into 1/8 in pieces,,,cut brown sugar into this til it looks like peas....add oatmeal
  • 3. now stir fruit well than add toppin evenly over fruit bake for 35 min turn oven up to 400 bake 5 min more to brown toppin serve warm with van ice cream.... is great cold the next mornin for breakfast too!!!!

Tips:

  • Choose the right rhubarb and strawberries. Rhubarb should be firm and crisp, with deep red stalks. Strawberries should be ripe and juicy.
  • Trim the rhubarb and slice the strawberries. Cut the rhubarb stalks into 1-inch pieces and slice the strawberries.
  • Make the filling. Combine the rhubarb, strawberries, sugar, cornstarch, cinnamon, and nutmeg in a large bowl. Toss to coat.
  • Prepare the topping. In a separate bowl, combine the flour, oats, brown sugar, baking powder, baking soda, and salt. Cut in the butter until the mixture resembles coarse crumbs.
  • Assemble the crisp. Pour the filling into a greased 9x13 inch baking dish. Top with the crumb topping.
  • Bake the crisp. Preheat the oven to 375°F (190°C). Bake the crisp for 45-50 minutes, or until the topping is golden brown and the filling is bubbling.
  • Serve the crisp. Serve the crisp warm with vanilla ice cream, whipped cream, or custard.

Conclusion:

Rhubarb strawberry crisp is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet and tart filling and crispy oat topping, this classic dish is sure to please everyone at the table. So next time you're looking for a dessert that is both delicious and comforting, give rhubarb strawberry crisp a try. You won't be disappointed!

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