Strawberry Rhubarb Crisp

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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.

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!!

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.
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5 from 5 votes
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Strawberry Rhubarb Crisp

219 Cals 3 Protein 38.5 Carbs 7 Fats
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Yield: 8 servings
CUISINE: American
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.

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 1/2 cup, Calories: 219kcal, Carbohydrates: 38.5g, Protein: 3g, Fat: 7g, Sodium: 3mg, Fiber: 4g, Sugar: 24g
WW Points Plus: 6
Keywords: dairy free, Gluten Free

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97 comments

  1. This was a great dessert I made for my teenage son who is really into eating healthy and wanted a light dessert. I used coconut flour and old fashioned oats which I won’t do again because the topping had more of a powdery consistency and not crunchy. I also didn’t have rhubarb and just used 3 bananas instead. So it was a strawberry banana crisp. I am going to make this again for sure with the correct ingredients. 

  2. This was wonderful! Just as tasty as the non-skinny version I used to make. I didn’t have strawberries, so I substituted sweet cherries instead. Rhubarb/Cherry is a fantastic combo!

  3. Ounces? This confuses me. Is that weight or fluid ounces. The brown sugar is in ounces and usually it’s in cups or tbsps etc.

  4. Really enjoyed this!! 

  5. great receipe. I made a ew modifications. Used bron sugar instead of honey and cut the rhubarb and let it soak in the sugae for over a half an hour then cooked it down for a few mintues and then added it to the strawberries and mixed it in with the cornstartch so it wasnt soupe- I read to do this on cooksillustrated as last year when I made this it was soupy. I also added more cinnamon and nutmeg as well.

  6. Amazing!!! Glad I found this recipe. I had a taste for rhubarb, found your super easy recipe and it was wonderful. The grocery store had frozen rhubarb and I always have frozen strawberries on hand (from Costco). I switched honey for maple syrup and made my “usual” crisp topping since I know it by heart and had all of the ingredients. This is a keeper but will only make for company since I ate almost all of it myself. :-))

  7. How can this recipe be dairy free there is butter in the topping.

  8. A taste of spring. We loved it. Used swerve sugar replacement as was serving to diabetic. Cut butter back to two tabs, and flour to 1/8th cup, Can’t wait to make this again. Sweet and Tart flavors are a favorite. Going to make your other rhubarb recipes. When in season I get rhubarb, chop it and freeze it so can use when ever I like.

  9. Have you made this in a slow cooker?  Just picked a bunch of rhubarb and I was going to make this for Father’s Day..

  10. I made this the other night for the first time and it was delicious!  I have a HUGE rhubarb patch and was looking for something to make with some of it that would not be too high in points.  This is the one!  It’s a keeper. 
    Gine, could you also use frozen rhubarb in this recipe?

  11. Pingback: Skinny Strawberry Almond Crumble | Weight Watchers Friendly Recipe