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This Easy Strawberry Rhubarb Crisp Recipe is much easier to make and healthier than a pie. The crisp is loaded with homegrown strawberries and rhubarb. It topped with delicious lightly sweetened brown sugar oats crumble. It’s hard to resist from this crisp made with homegrown fruit, which makes this recipe special and super tasty.
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5 from 1 vote

Classic Strawberry Rhubarb Crisp (Perfect Summer Recipe!)

This Strawberry Rhubarb Crisp combines tart rhubarb with sweet, delicious strawberries and is topped with a crunchy oat crust for a classic flavor and taste.
Prep Time25 minutes
Cook Time55 minutes
2 hours
Total Time3 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: strawberry rhubarb crisp
Servings: 10
Author: The Farm Girl Blog

Ingredients

  • 3 lbs. - homegrown strawberries
  • 2 lbs. - homegrown rhubarb
  • 1 cup - organic All-purpose flour
  • 6 oz. - unsalted butter
  • 3 cups - rolled oats
  • ½ cup - brown sugar
  • ½ tsp. - sea salt
  • 1 tsp. - Xanthan gum (for thickening)
  • ½ cup – organic sugar
  • 1 tsp. - pure vanilla extract

Instructions

How to Make Strawberry Rhubarb Crisp

  • First, combine sugar and Xanthan gum in a bowl and set it aside for later.
  • Next, rinse and chop the strawberries and rhubarb into half-inch square chunks (about one cm).
  • Pour the sugar/gum mixture over the strawberry and rhubarbs then mix together. Then, add vanilla and mix once more to combine. Set aside until ready for use.
  • Preheat your oven to 350 ℉. In a separate medium bowl, sift flour and add the butter cut into cubes. Using a pastry cutter, cut the butter into the flour until everything is well incorporated and crumbly.
  • Add the rest of the dry ingredients, rolled oats, brown sugar, and sea salt, and mix everything well to combine.
  • Finally, transfer the strawberry/rhubarb mixture onto a large ceramic baking pan. Sprinkle the rolled oats/flour mixture evenly over the top.
  • Bake the Strawberry Rhubarb Crisp in a preheated oven at 350 ℉ for 50 - 60 minutes. Remove from the oven and cool for a couple of hours before serving.