Strawberry Rhubarb Crisp

A Few Words…

Last weekend we were invited to friends of ours for a barbecue and I offered to bring dessert. She had quite a few couples over (we were 18 altogether!) and I thought why not bake a crisp and bring ice cream (my favorite!) to go with it?

Well…with my new found love for rhubarb and the Quebec strawberries being absolutely delicious, it made perfect sense to put the two together!

What a delicious dessert, there wasn’t a morsel left. I will definitely be making this when I have company over for dinner. A note to my family – this is going to be dessert tonight!

Strawberry Rhubarb Crisp

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Serves 12 (and more!)


  • 1-2 tbs. butter to grease the baking dish


  • 4 cups sliced strawberries
  • 4 cups sliced rhubarb
  • 3/4 cup sugar
  • 1/3 cup white flour
  • 1/2 tsp. cinnamon


  • 1/2 cup butter, melted
  • 1 cup white flour (I used whole wheat but you can use all white or mix half and half)
  • 1 cup large flaked rolled oats
  • 1 cup brown sugar
  • 1/2 tsp. cinnamon

Preheat oven to 375°F. Grease the bottom and sides of a large rectangular baking dish with sides. I used the Corning Ware 4 quart rectangular French White baking dish. It's 15 x 9 inches, but a 13 x 9 inch one works too.

In a large mixing bowl, combine the strawberries and rhubarb together. Add in the sugar, flour and cinnamon and mix until all combined. Spoon into the greased baking dish.

In a medium mixing bowl, combine the topping ingredients and sprinkle evenly over the fruit mixture.

Bake uncovered for 40-45 minutes. The fruit will be bubbly and the topping golden brown. You can make this ahead of time and reheat it in the oven for about 30 minutes.

Spoon into individual plates and top with vanilla ice cream or frozen yogurt.