Ribs, Candy and Cake!

Strawberry Rhubarb Crisp

by laine on July 3, 2011

Rhubarb is plentiful these days and I haven’t had a bad strawberry in weeks, so I thought I’d throw together a quick Strawberry Rhubarb crisp. I’ve started baking a lot more than I used to and the easiest way to begin was making Apple crisp. It was so easy and so good that I tried other fruits: pears and cranberries, peaches and blueberries. I’ve crisped almost all there is.

Most recipes for Brown Betties and Crisps call for way too much sugar. I have reduced it in this recipe and you could cut even more if you’d like, it depends on the fruit you’re using. Rhubarb is very tart so the full 1/3 cup in this wasn’t too sweet for me. You could cut the sugar by half in the topping and I wouldn’t even feel that bad having it for breakfast.

Some recipes call for a little flour in the fruit mixture to thicken it up a bit, but I never add it. I prefer it to be nice and syrupy. Of course, it’s yummy with ice cream or whipped cream or even Devonshire creammmmmm, but I like to serve it with a dollop of vanilla yogurt and pretend like it’s good for me to have a double helping. Recently, I discovered honey flavoured Greek yogurt by Presidents Choice, so I’m going to have it with that and a little fresh mint from my garden.


  • 3 cups chopped strawberries
  • 3 cups rhubarb cut into 1” pieces
  • 1/3 cup white sugar
  • Pinch of salt


  • 1 cup melted butter
  • 1 cup unbleached flour
  • 1 cup rolled oats
  • ½ cup packed brown sugar

Preheat oven to 375ºF

In a large bowl stir together fruit, salt and white sugar.

In another bowl, stir together oats, flour, brown sugar and butter until you have a evenly wet and crumbly mixture.

Pour fruit into a greased (I use butter) 8×8” baking pan or casserole and top evenly with the crumble.

Bake for 45 minutes and let cool before serving, so the fruit can set up a bit.

Top with whipped cream or yogurt or icecream and serve!

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