Have you started harvesting rhubarb yet this season? Well if you have a couple of extra stalks of rhubarb {well, okay, 4 to be exact} you’ll want to gather up some strawberries too and make this strawberry rhubarb crisp.
I brought one of these to a pot luck dessert last year and it was gone within 5 minutes. I kid you not. I don’t know if it was because those people had never tried rhubarb before and they were all curious, or if they knew exactly what it was and knew exactly what they wanted.
It’s good, trust me. 😉 If you’re feeding a crowd… this dish will be a big hit!
~Mavis

Strawberry Rhubarb Crisp
Ingredients
- 4 cups fresh rhubarb , cut into 1 inch pieces
- 4 cups fresh strawberries , stems removed
- 1 1/4 cups granulated sugar
- 1/2 cup freshly squeezed orange juice
- 1 tablespoon cornstarch
- 1 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/2 teaspoon kosher salt
- 1 cup oats {I used quick cooking oats}
- 1/2 cup cold unsalted butter , cubed
Instructions
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Preheat oven to 350 degrees
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Butter a 9×12 inch baking dish and set aside.
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In a large bowl toss together the strawberries, rhubarb and 3/4 cup of sugar. In a small bowl mix the orange juice and cornstarch together and pour over strawberry/rhubarb mixture and mix until the fruit is coated.
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Pour fruit mixture in to the buttered baking dish.
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In a small bowl combine the flour, brown sugar, 1/2 granulated sugar, salt, butter and oats together until it resembles small pebbles. Sprinkle topping over the fruit and bake at 350 degrees for 50 – 60 minutes or until the juices are bubbling and the top is a nice golden brown.
Find More Rhubarb Recipes
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