Strawberry Rhubarb Crisp

The perfect ending to a meal is a homemade warm fruit crisp topped with a dollop of whipped cream. Spring rhubarb and strawberries are the perfect combination of sweet and tart and work so well together for this comforting dessert.

I can’t pass up rhubarb whenever I see it in the farmer’s market and lately it’s been showing up more frequently in my local supermarket.

If whipped cream is not your thing, I also LOVE eating this with a scoop of frozen yogurt, yum!!

Strawberry Rhubarb Crisp
Servings: 8 • Serving Size: 1/2 cup • Points +: 6 pts • Smart Points: 7
Calories: 219.1 • Fat: 7 g • Protein: 3 g • Carb: 38.4 g • Fiber: 3.8 g • Sugar: 23.9 g
Sodium 2.8 mg
For the filling:
  • 20 ounces strawberries, hulled and quartered
  • 12 ounces rhubarb stalks (about 5 or 6) cut into 1-inch pieces
  • 1/2 orange, zested and juiced
  • 1 tbsp cornstarch
  • 1/4 cup honey
For the Topping:
  • 3/4 cup quick oats (I used gluten-free)
  • 1/3 cup 100% gluten-free or white whole wheat flour
  • 2.25 ounces light brown sugar or coconut palm sugar
  • 1/2 tsp cinnamon
  • 3 tablespoons butter, melted


Heat oven to 375 degrees. Combine strawberries and rhubarb in an oven safe dish.

Add honey.

Then orange juice and orange zest; sprinkle with cornstarch and toss until fruit is well coated.

Mix remaining ingredients for the topping in a medium bowl then spread over fruit.

Bake until topping is golden brown and fruit is bubbling, about 40 minutes.

Serve with a scoop of frozen yogurt or whipped cream if desired.