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Strawberry-Rhubarb Crisp

There is really nothing better than the combo of sweet berries and tart rhubarb. This simple strawberry rhubarb crips combines the two flavors perfectly.
Course: Dessert
Cuisine: Crisp


  • 1 pound fresh or frozen strawberries cut into slices
  • 6 cups rhubarb cut into ½-inch slices
  • 1 cup sugar
  • 1/3 cup cornstarch
  • 1 teaspoon lemon zest
  • ½ teaspoon freshly grated ginger or ¾ teaspoon ground
  • Crisp topping:
  • 2/3 cup all-purpose flour
  • 2/3 cup brown sugar well packed
  • 2/3 cup old fashioned rolled oats
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 6 tablespoons unsalted butter melted


  • Preheat oven to 350°F. In a large bowl, toss together the strawberries, rhubarb, sugar, cornstarch, zest, and ginger. Place the mixture in a shallow 8-cup baking dish. Loosely cover with foil and bake for 30 minutes.
  • While the fruit mixture is baking make the crisp topping. In a medium sized bowl, mix together the flour, brown sugar, oats, salt, cinnamon, ginger, and butter, until the butter is distributed evenly.
  • After the fruit has baked for 30 minutes, remove the foil and cover with the crisp topping. Return to the oven and bake, uncovered, for an additional 30 minutes.
  • Serve at any temperature with ice cream as dessert or even a dollop of yogurt as breakfast.