If you love rhubarb-strawberry mixtures, you'll love this sweet rhubarb crisp.

Recipe Summary

prep:
20 mins
cook:
45 mins
additional:
30 mins
total:
1 hr 35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Mix rhubarb, white sugar, tapioca, and salt in a large bowl and toss to coat; let rest, stirring occasionally, for 30 minutes.

  • Stir strawberries into the rhubarb mixture; spread into a casserole dish.

  • Stir oats, brown sugar, flour, and butter together in a separate bowl until crumbly; sprinkle over the fruit mixture in the casserole dish.

  • Bake in preheated oven until set, about 45 minutes.

Cook's Note:

If using fresh strawberries, increase amount to 1 cup slices.

Nutrition Facts

237 calories; protein 2.4g 5% DV; carbohydrates 43.6g 14% DV; fat 6.6g 10% DV; cholesterol 15.3mg 5% DV; sodium 192.3mg 8% DV. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/31/2015
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 rhubarb sit like instructed with the sugar, except I used only a pinch of salt than the 1/2 tsp. called for. And I left out the tapioca as I was using flour instead. I like to see how much liquid comes out of the rhubarb before I add a thickener, in this case I used 3 Tablespoons of flour as there was quite a lot of liquid. I used a 7x11" glass casserole dish, the amount of topping was spot on for this!! A 9-10" square or round cake pan would work too. Any bigger and you'll want to make more topping. I also used semi-cold butter and worked the topping with my hands instead of melting the butter. This was not too sweet, the rhubarb still retains it's tartness. I used one cup of fresh strawberries which adds just a little natural sweetness. If you want more of a strawberry taste you might want to up it to two cups of slice strawberries, but I like it the way it is! This is a good basic recipe and one can add their own flavourings or spice to suit their taste. I used a pinch of cinnamon and nutmeg in the oat topping and a splash of vanilla in the fruit. This is perfect! Thanks for your recipe Karen! Read More
(6)
12 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/31/2015
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 rhubarb sit like instructed with the sugar, except I used only a pinch of salt than the 1/2 tsp. called for. And I left out the tapioca as I was using flour instead. I like to see how much liquid comes out of the rhubarb before I add a thickener, in this case I used 3 Tablespoons of flour as there was quite a lot of liquid. I used a 7x11" glass casserole dish, the amount of topping was spot on for this!! A 9-10" square or round cake pan would work too. Any bigger and you'll want to make more topping. I also used semi-cold butter and worked the topping with my hands instead of melting the butter. This was not too sweet, the rhubarb still retains it's tartness. I used one cup of fresh strawberries which adds just a little natural sweetness. If you want more of a strawberry taste you might want to up it to two cups of slice strawberries, but I like it the way it is! This is a good basic recipe and one can add their own flavourings or spice to suit their taste. I used a pinch of cinnamon and nutmeg in the oat topping and a splash of vanilla in the fruit. This is perfect! Thanks for your recipe Karen! Read More
(6)
Rating: 5 stars
06/20/2018
very easy and very good! Read More
(1)
Rating: 5 stars
06/04/2017
Turned out great! Read More
(1)
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Rating: 5 stars
06/21/2016
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 cinnamon to the topping and loved that too. It is definitely worth making again! Read More
(1)
Rating: 5 stars
05/30/2018
This was a wonderful dessert. Very easy to make. Everyone loved it. I followed the directions as stated. Read More
Rating: 5 stars
06/13/2019
Easy recipe. I ve made it twice the second time I cut back on the salt. Super dessert everyone loved it!! Read More
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Rating: 5 stars
09/22/2017
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 sliced strawberries and about 1/2 cup dried cranberries. I also added cinnamon & pecans to the topping mixture. Yummy! Read More
Rating: 5 stars
07/01/2020
Absolutely delicious! Even the grandkids loved it and asked for seconds. Read More
Rating: 4 stars
05/26/2017
Good flavor and easy to make. Read More