Strawberry Rhubarb Crisp is one of the first things I make every year with produce from our garden. Rhubarb is hardy enough to make an early appearance before almost anything else around here. And since our local strawberries come in later around the end of June, I like to use frozen strawberries to make this recipe even easier. If you have a rhubarb plant at your house, you’ll know that it’s kinda like zucchini. Once it gets going, there’s so much of it that it’s a total overload! I just learned that you can freeze it, so that’s going to be my main strategy in keeping up with the supply. You can also find rhubarb at your local grocery stores when it’s in season. And you’ll definitely see it at most farmer’s markets. If you find you just love its unique tangy flavor, try looking for a plant to buy. It can be planted right into your landscape/flower beds, and it pretty much takes care of itself. That way you’ll be loaded up with rhubarb for months every spring into early summer!
Ingredients & Substitutions
Rhubarb – is from the Buckwheat family and is a tangy/string stalk sort of like celery. The leaves aren’t edible, so be sure to trim them off first. It’s hard to describe rhubarb if you haven’t had it, but definitely pick some up and try it out in a dessert. Its tangy nature is so perfect with berries, and you might find yourself addicted to its unique tanginess. Strawberries – I use thawed frozen strawberries in this recipe because strawberries aren’t in season here when rhubarb is in the early months. If you have fresh strawberries, the fresher the better. Store-bought strawberries have way less juice than frozen, so that could make your crisp slightly thicker. Maple syrup – or honey both works in this recipe and both have unique flavor profiles that are very tasty. I tend to use whatever I have, but honey is really nice with the rhubarb-strawberry combo. Orange zest – or lemon juice adds the perfect bright note to this recipe that makes it stand out in combination with the cinnamon. Cinnamon – in both the filling and the topping makes this crisp perfectly flavorful and works together with the orange zest for a great combo. Tapioca starch – thickens up the filling, but you can use cornstarch or arrowroot too. Oats – are used to make homemade oat flour and are stirred in at the end as well for the classic crisp topping. Use certified gluten-free oats if you have allergies. I like homemade oat flour better than gluten-free flour, but that will work as well. Butter – or coconut oil, avocado oil, or vegan butter all work as dairy-free options as well. Coconut Sugar – makes an extra crispy topping. I have used maple syrup or honey, but the crisp topping comes out much softer so I don’t recommend it. You can also use cane sugar or brown sugar instead. Nuts – chopped and added to the crisp topping adds a lot of crunch and flavor. But if you can’t have nuts, just leave them out, or you might even try pumpkin seeds.
Make this Strawberry Rhubarb Crisp step by step
Step 1: Start by washing and trimming your rhubarb. Then slice the rhubarb into slices 1/4″-1/2″ thick. Use a nice sharp knife to make this easier. Step 2:Next whisk together the maple syrup with the cornstarch or tapioca and cinnamon until no lumps remain. Stir in the lemon zest and set the mixture aside. Step 3: Add 3/4 cup rolled oats to the food processor and process into coarse oat flour. Step 4: Add the butter, coconut sugar, cinnamon, and sea salt to the food processor. Process until the mixture begins to clump. Then add the remaining 1/4 cup rolled oats and chopped nuts. Pulse just to combine. Step 5: Add the rhubarb to an 11″x7″ baking dish along with the strawberries. Pour the maple syrup mixture over the top and mix to combine. Step 6: Sprinkle the crisp topping evenly over the top of the strawberry rhubarb mixture. Bake the crisp until the rhubarb is tender, the crisp topping is browned and the juices are bubbling around the edges, about 40 minutes. I really hope you enjoy this Strawberry Rhubarb Crisp! And if you do get a chance to make it, I hope you’ll leave me a comment/rating below. I always love hearing from you here! If you’re crazy about strawberry and rhubarb, try my Strawberry Rhubarb Sauce or my Strawberry Rhubarb Streusel Tart. This post was originally published in 2014, but has been updated in 2021 & 2023 to include new photos, prep photos, nutritional facts, more information and tips.
