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Strawberry-Rhubarb Crisp

Strawberry-Rhubarb Crisp
59 votes, 3.44 avg. rating (68% score)
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Yield: Serves 6

In this strawberry rhubarb crisp recipe, the familiar combination of rhubarb and fresh strawberries is baked under a light crumbly crust. Serve warm with slightly softened vanilla ice cream spooned over the top.

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Strawberry Rhubarb Crisp
Photo/Art by Brenda Darroch


  • 1-1/2 pounds rhubarb, cut into 1/2-inch slices
  • 1 pint strawberries, hulled and quartered
  • 2 tablespoons quick-cooking tapioca
  • 3 tablespoons light brown sugar
  • 1-1/4 cups all-purpose flour
  • 3/4 cup rolled oats
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, melted


1. Preheat the oven to 350°. Generously butter an 8-inch square baking dish. In a large mixing bowl, combine the rhubarb and strawberries and toss to mix. Sprinkle on the tapioca, brown sugar, and 1/4 cup of the flour. Stir gently and transfer to the prepared baking dish.
2. In a separate bowl, combine the remaining cup flour, rolled oats, the granulated sugar, cinnamon, baking powder, and salt. Whisk to blend thoroughly. Pour on the melted butter and toss with a fork to create a crumbly mixture. Scatter over the rhubarb and bake for 45 minutes to 1 hour or until the rhubarb is tender when pierced and the crust is lightly browned.
Updated Tuesday, May 24th, 2011

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10 Responses to Strawberry-Rhubarb Crisp

  1. MaryleeTharp June 13, 2013 at 11:19 am #

    do not like your “pin” system of the old method better, easier to get love all your selections of recipes and have use many of them thank you

    • Brenda Darroch June 13, 2013 at 2:49 pm #

      Hi Marylee,
      You can still save recipes to your recipe box using the link that says “Add to Recipe Box” which appears directly above the photo on the recipe page (not in the newsletter).

      • Con June 17, 2013 at 1:57 pm #

        I also prefer old method of saving recipes. There is NO link under the photos that says “Add to Recipe Box” in my e-mails from Yankee Magazine newsletters. I very much look forward to receiving the newsletters and checking out/saving recipes! Hope you can help with this issue. Thank you!

        • Aimee Seavey June 17, 2013 at 3:57 pm #

          Hi Con,
          Thanks for your feedback! We made some changes to our newsletters last year and the new process for saving recipes to your recipe box is to click the link in the newsletter email and go to the recipe itself. There you can print the recipe as well as save it to your recipe box. Hope this helps!

  2. Debbie June 14, 2013 at 7:48 am #

    Would love to have the amount of rhubarb in cups chopped up. Easier than weighing for pounds.

    • Nancy May 28, 2015 at 6:45 pm #

      I agree 200%/ I grow rhubarb and chop it and measure by cups!! Or please put both pounds = cups

  3. Tabitha August 13, 2015 at 8:49 am #

    Excellent recipe. I’ve made it a few times and each time it’s perfect!

    • Cheryl May 12, 2016 at 3:42 pm #

      Tabitha, next time you make it, can you let all of us know how many cups your pound comes out to? Thanks!

  4. Billie May 14, 2016 at 7:32 am #

    We had rhubarb growing in our back yard as a kid, does that happen anymore? I would grab a stalk, wash it off, and eat it…. Yum! Does rhubarb have many calories? Will have to try this recipe, thanks!

    • Mary May 30, 2016 at 2:13 pm #

      Yup, it does happen – I pulled some from my mother’s patch yesterday.

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