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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 5 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 mins
Cook: 40 mins
Total: 50 mins
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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97 comments on “Strawberry Rhubarb Crisp”

  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.