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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!!

Strawberry Rhubarb Crisp

5 from 8 votes
9
Cals:219
Protein:3
Carbs:38.5
Fat:7
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.
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.
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Yield: 8 servings
Serving Size: 1 /2 cup

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.

Last Step:

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Nutrition

Serving: 1 /2 cup, Calories: 219 kcal, Carbohydrates: 38.5 g, Protein: 3 g, Fat: 7 g, Sodium: 3 mg, Fiber: 4 g, Sugar: 24 g

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101 comments on “Strawberry Rhubarb Crisp”

  1. Thank you for this amazing gluten free treat. It lasted one sitting aiming my book club. Many are gluten free so I am always searching for sweet treats they can have with the entire group. It was requested for the next meeting when we start again in the Fall. Also received many texts requesting I make it and bring it to their house and they’ll make the coffee however, I don’t drink coffee but I think it would go great with green tea too. 💜

  2. This recipe was amazing! Prepared exactly as recope states. First pan didn’t last long. I will be freezing rhubarb and making this all year round.

  3. Gina, this recipe is so awesome that I would give it 10 stars if I could. I have made it SO many times over the past years, and highly recommend it to all. I use my own rhubarb from my garden, which I dice up and freeze every year, and organic frozen strawberries. I weigh them precisely, lol. The orange zest, juice and honey make this recipe SO delicious. Making it today for company, and willl serve with a small scoop of vanilla ice cream as a treat. Thank you!

  4. 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. 

  5. 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!

  6. 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.

  7. 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.

  8. 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. :-))

  9. 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.

  10. 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..

  11. 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?

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

  13. Pingback: Belvita Strawberry Dessert Bruschetta ⋆ Simple Nourished Living

  14. I’ve yet to figure out how to make the perfect low fat whipped cream from scratch,
    Read more at https://www.skinnytaste.com/strawberry-rhubarb-crisp/#ZcrQfwAOi7hZuoqX.99

    Take on can of coconut milk, the regular kind, not fat free kind. Place in the fridge for about a day. open the can and drain the liquid, keeping the solid coconut milk. place solid into a bowl, discard liquid. Add about a 1/2 teaspoon of vanilla, a tablespoon  of honey, some cinnamon. mix. Best whip topping you’d ever eat.  

  15. Avatar photo
    cara menggugurkan kandungan

    This blog is so nice to me. I will continue to come here again and again. Visit my link as well.
    Good luck

  16. Made this last night and it was fabulous.
    Just the right touch of sweetness, which didn't obliterate the taste of the berries or tang of the rhubarb. Puts those cloyingly-sweet, super-fatty crumbles to shame.
    Served with vanilla ice cream!

  17. I didn't have any rhubarb but I had a ton of strawberries to use up, so I just made this into a Strawberry Crisp and used less honey. It turned out great! I love your recipes!

  18. I just made this and we couldn't wait for it to cool down! A small scoop of vanilla gelato and voila! Delicious!!! I will be making this again many times.

  19. Are the points SW or WW, or neither? I will try this, if I can make it with rice flour not cornflour, and with quinoa and rice flakes not oats, then the points could be different!

    I am on SW.

  20. I have a huge container of super fresh blackberries. Think this would work with that as well? I'm not sure, but what about mixing peaches and blackberries?

  21. I made this in May with strawberries and rhubarb and, of course, loved it. Now I had apricots and blueberries in the house so I made the same thing, just with these two fruits instead. Results were outstanding! Thank you so much for sharing this method of making a guilt-free crisp. It's so freakin' delicious! 🙂

  22. Not sure why I never thought to make a crisp out of rhubarb. Tried this tonight and love it! I used low fat margarine in place of butter and it worked just as great. I also subbed orange juice for lemon juice, but that's only because I had that in my pantry. Thanks for the recipe!

  23. This was SO delicious! I made it last night to take over to a dinner party we were attending and everyone loved it….thanks for the great recipe! I reblogged about it myself too!

  24. SUCH a great recipe!! This will be new 'go to' for strawberry rhubarb crisp. I even shared it on my blog today: http://www.vixenmade.com/2012/06/healthier-strawberry-rhubarb-crisp.html
    It was delicious!

  25. My husband and I went to our local farmer's market and bought rhubarb today; he wanted me to make him a pie, but I found this healthy treat and it was a huge hit!!!!! I used Splenda Brown Sugar and it tasted great. Thank you for this recipe!

  26. I just took mine out, and the taste nibbles were delicious! I don't have any whipped cream atm so I used a little bit of sweet coffee creamer. I substituted sunflower oil spray for the butter (about two long passes over the mix), used a tsp of lime juice that I had on hand instead of orange, and used wheat flour. I think that is what brought me down to 5p+.

    Next time I will use smaller rhubarb pieces. Also, to me the honey tastes "necessary" but I might try to make it, as suggested above, without flour.

    Finally, to the person who asked about why people aren't growing rhubarb, plenty of people are in apartments or condos w/o land! Plus for those that have land, it takes a long time to mature.

  27. I made these the other night, I hadn't had fresh rhubarb since i was a kid and it grew wild in our yard, i forgot how sour it is but with this recipe and the blend of all these wonderful ingredients it was wonderful!!! I used the Amber agave nectar, such a nice taste….and it's great warm out of the oven or cold the next day! thanks for this one……….

  28. Avatar photo
    Lauren Ursillo

    I didn't have an orange so I added a little water with the agave and cornstarch. It is Unbelievable and I imagine it's even better with the orange zest and juice! Thank you, Gina! LOVE this…it's disappearing as it cools on the stove!

  29. fyi: This is still just as good if you omit the flour from the topping. That's pretty much exactly how I make my homemade (and gluten free) cobblers.

  30. Would it still work if I used steel cut oats not quick oats…maybe if I like cooked them beforehand? What to do

  31. I have this in my oven now. It smells positively divine in my kitchen. Can't wait to try it. Thank you for all your recipes.

  32. Rhubarb is so easy to grow… why not grow some of your own and then you won't have to search for it?

  33. Thanks a lot for posting such an interesting article. The Strawberry Crisp Recipe was just very delicious looking. I think that I will have to try making it out at home during a week end.

  34. What a great ending to our Mothers Day meal today! My mom and I (and everyone else) really enjoyed it. It was my first time with rhubarb, and I was pleasantly surprised. Thanks for being a special part of our day. And Happy Mothers Day to you!!

  35. Gina Coconut Whipped Cream may interest you as an alternative to whipping cream. I`ve never tried it, but came across it today on pinterest. http://nuttykitchen.com/2010/06/01/coconut-whipped-cream/

  36. YUM! I have always wanted to try to make some healthy variation of this, so you saved me some time! Now I just need to make it gluten-free. I think I have a new homework assignment! 🙂 Homework was never so tasty and fun!

    deelivingfree.blogspot.com

  37. Oh my!!! This was the first recipe that I've tried from your site and …oh my!!! This was a truly awesome surprise to my taste buds. My girls and I just made it and as a family we'd never had rhubarb. I actually had to call around to a couple of stores before my husband left to make sure we could get and we could!! So we were skeptically saying "if it doesn't taste good we wont ever make it again. LOL This is so delicious and is now officially added to my repertoire of dessert recipes. Thank you Gina and to Kris for recommending skinnytaste.

  38. I made this last week with rhubarb from our CSA box. When I got the rhubarb, I searched your site first to see if you had a healthy, yummy version of strawberry rhubarb crisp, and you did! It was delicious! I'm glad you moved it to the front page for rhubarb season.

  39. Avatar photo
    Katie @ OhShineOn

    I'm definitely going to make this later this week when my mom comes down to visit… This way I'll be able to celebrate Mother's day with her. Thanks for the gorgeous recipe!

  40. I love Strawberry Rhubarb Crisp! My Mother-in-law has a recipe for Rhubarb Crisp, so I started substituting half of the rhubarb for strawberries. Your recipe will be a delight to try. Never thought of adding orange zest & juice. yum!
    PS- My in-laws moved out of state a few years ago, and I inherited the rhubarb plants from their garden!!! So I have rhubarb every year!!!! Thanks

  41. Hello Gina–looks so yummy !! have you made this with other fruits ( apples.peaches.pears…etc ) in the Fall or Winter when fresh strawberries and rhubarb are not available ?? if so did you have to adjust cooking times ??thanks

  42. Avatar photo
    Joel @ rice krispie treats

    Love strawberries.. Never had rhubarb though.. Looks like I may have to try and find though.. Thanks..

  43. Avatar photo
    Nichole@DulceDelicious

    I've never had rhubarb before but, I've been wanting to try it. This seems like a perfect place to start! That crisp looks amazing! The fact that its healthier makes it even more tempting! Yumm!

  44. Avatar photo
    Tannis Bahrychuk

    Nooooo!!! I JUST made a rhubarb crisp (full fate version) for Mother's Day and should have checked here first!! Oh well, next time!

  45. Ahhh, this was AWESOME. Made it tonight and followed the recipe exactly. I thought the orange juice and zest really enhanced the flavor of the rhubarb and strawberries. Soooo delicious!

  46. I doubled the recipe and found the orange zest was way too much, couldn't taste anything else. I would make this again but use no more than 1 T of zest.

  47. Avatar photo
    Gina @ Skinnytaste

    Kelly- You could use arrowroot in place of cornstarch. I don't think flour would be good.

  48. Made this today and it was delicious. Not too sweet and not too tart. I go to the WW meetings at work and each week I try to share some of your recipes. Everyone is excited when they get them.

    Thanks so much Gina.

  49. We had a BBQ last night and I was wondering what to have for dessert. I remembered seeing this and ran to the store for the ingredients. Everyone loved it!

  50. I made this tonight and it was delicious!! In fact, everything I have tried from your site has turned out great – Thank You Gina!! I gave up on WW, but I found you so it worked out!

  51. Avatar photo
    Gina @ Skinnytaste

    Anonymous- absolutely!

    Michelle- I love the bald chicks blog, I'm a new follower!

    Tiffany- awesome!

  52. Avatar photo
    Tiffany Natelborg

    Thank you thank you thank you! I made this last night, and everyone in my family loved it (ages ranging 20 months to 33 years)!! I had forgotten to buy an orange, so I used a lemon (oopps!!) but it still turned out fabulous. Every recipe I've tried has been amazing! Thank you once again!!

  53. This looks to die for! My family and I were talking about strawberry rubarb pie the day before you posted this recipe- I've been craving it! SO excited to try this recipe! Thanks!!!

  54. Wow those look so good!! I actually made a similar recipe recently but put halved the fat and added apple butter and flaxseed meal to the topping. Turned out great and you couldn't tell at all!

  55. Avatar photo
    Michelle @Flying Giggles

    OMG, that looks yummy! We have been devouring our strawberries lately. With them being so sweet and on sale, they are our go to treat of choice. I definitely need to give this recipe a try.

    I am stopping by from That Bald Chick's blog!

  56. Avatar photo
    Donna Snacker

    Haven't tried rhubarb combined with any fruit yet. Where am I living?lol!well there's no harm in trying.Just got to find that whip cream you are recommending.

  57. Gina – could this be a "make ahead" dish. Assemble the filling and then leave in the fridge until ready to bake with the topping?

  58. Avatar photo
    Gina @ Skinnytaste

    Yes, use 2 lbs of strawberries instead and make a strawberry crisp. Or use 1 lb strawberries, 1 lb blackberries. Or even blueberries.

  59. Avatar photo
    Food Glorious Food!

    I love the recipe but too bad rhubarb is hard to come by here… possible to replace with something else?

  60. Avatar photo
    The Better Baker

    Oh my – this looks awesome. How I love the combo of rhubarb & strawberries. Your photos are mouth-watering!

  61. Avatar photo
    Gina @ Skinnytaste

    Laurie, go for it!

    I think frozen would work jus fine!

    Anonymous – I love grandma's advice about the R's!

    Tessa, mine too 🙂

  62. I am so excited. My grandma always says only cut rhubarb on months without an R (May, June, July, August)

  63. Avatar photo
    Lauren at Keep It Sweet

    I might have to buy some rhubarb this weekend at the greenmarket… this looks delicious!

  64. That looks fantastically gorgeous! I was never a rhubarb fan, but recently I've started to enjoy it. Thanks for sharing this.

  65. Avatar photo
    Laurie (Wally)

    Oh Gina this is going to be great Rhubard is just starting to grow here… might have to pick some early to try this…thanks for posting

  66. Avatar photo
    Gina @ Skinnytaste

    I don't have a cup size because it's hard to measure in cups after but I did weigh it and it came to 5 oz (wt) per serving.

    A great idea is also to divide this between 8 ramekins and bake in their for easier portion size. I usually make this in a pie dish which is easier to eyeball 8 servings.

  67. Muffins? Oh, yes please! In the meantime, I'll have to try this. We did a mixed berry crisp this weekend with your Blueberry Peach Crisp recipe. It was a hit! This looks like the same, so I'll be trying it for sure!!

  68. Oh how I wish I would find rhubarb in my local fruit stands!! They must not be very prevalent here in the south! (FL!) This recipe sounds wonderful!

  69. Thank you! I'm picking rhubarb today and was about to splurge on a sinful sour cream rhubarb pie, but you saved me. This sounds so yummy!