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Overhead view of strawberry rhubarb crisp in bowl with whipped cream

Strawberry Rhubarb Crisp

5 from 17 votes
Warm strawberry rhubarb crisp with a dollop of whipped cream might just be the perfect easy spring dessert!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 8 servings
Course: Dessert
Cuisine: American

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: 8