Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

A crisp mingling the flavors of rhubarb and strawberries.


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Serves: 8 person(s) Change

Preparation Time: 25 mins
Cooking Time: 40 mins

Low Sodium Recipe High-Fiber Recipe High-Calcium Recipe


  • 3/4 cup all-purpose flour
  • 3/4 cup sugar (for topping)
  • 1 tsp nutmeg
  • 1 dash of salt
  • 6 Tbsp butter, softened
  • 3/4 cup rolled oats
  • 2 pint baskets California strawberries, stemmed and halved (divided)
  • 3 cup rhubarb slices, sliced 1/3-inch thick
  • 2/3 cup sugar (for filling)
  • 1 Tbsp cornstarch


Preheat oven to 400ºF.

CRISP TOPPING: In large bowl mix the flour, 3/4 cup sugar, nutmeg and salt and blend thoroughly. With pastry blender, cut in butter until mixture resembles coarse crumbs. Mix in oats; set aside.

STRAWBERRY-RHUBARB FILLING: In another large bowl mix 4 cups of the strawberries (reserve remaining strawberries), the rhubarb, sugar and cornstarch to blend thoroughly. Spoon into shallow 2-quart baking dish.

Cover evenly with Crisp Topping. Bake in center of pre-heated oven about 40 minutes until filling is bubbly and topping is lightly browned. Cool slightly. Serve warm or at room temperature with reserved strawberries.


If desired, top with lowfat whipped topping or ice cream (see suggested recipes below).

Serving suggestions not included in nutritional analysis.

Thanks to Recipe and photo provided courtesy of the California Strawberry Commission. © California Strawberry Commission. All rights reserved.

Nutritional Info (per serving)

CALORIES 323 cals
Kilojoules 1,352 kJ
Fat 10.0 g
Saturated Fat 5.0 g
Cholesterol 23 mg
Sodium 128 mg
Carbohydrates 58.0 g
Fiber 3.0 g
Total Sugars 41.0 g
Protein 3.0 g
Calcium 65.0 mg
Note: A dash indicates no data is available.