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Royal Rhubarb Crisp

Karen Martin

"If you love rhubarb-strawberry mixtures, you'll love this sweet rhubarb crisp."
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1 h 35 m servings 237 cals
Original recipe yields 8 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix rhubarb, white sugar, tapioca, and salt in a large bowl and toss to coat; let rest, stirring occasionally, for 30 minutes.
  3. Stir strawberries into the rhubarb mixture; spread into a casserole dish.
  4. Stir oats, brown sugar, flour, and butter together in a separate bowl until crumbly; sprinkle over the fruit mixture in the casserole dish.
  5. Bake in preheated oven until set, about 45 minutes.


  • Cook's Note:
  • If using fresh strawberries, increase amount to 1 cup slices.

Nutrition Facts

Per Serving: 237 calories; 6.6 g fat; 43.6 g carbohydrates; 2.4 g protein; 15 mg cholesterol; 192 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 6
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This is exactly what I was looking for, a rhubarb-strawberry crisp and an oat topping with brown sugar! I appreciate that this uses a little less sugar than most rhubarb recipes too. I let the r...

We used our fresh Rhubarb and last years fresh frozen strawberries. We doubled the recipe and put it in a large rectangular cake pan. It was delicious! We added about 1 1/2 teaspoons of cinna...

This was my first experience making anything with rhubarb, and this recipe is delicious! I made a few modifications: added 2-3 TBSP orange juice to the rhubarb and sugar mixture, used 8oz fresh ...

Turned out great!

Good flavor and easy to make.

This was a hit at our house. I used fresh strawberries instead of frozen, and had to add to the amount of crisp. Next time I would cut back on the sugar as it was a little too sweet. Thanks