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Strawberry Rhubarb Crisp

  Rhubarb and Strawberries 

A photo of Carolyn BinderWe do not eat dessert often, but when I saw fresh rhubarb and strawberries at the market yesterday, I knew I had to make Strawberry Rhubarb Crisp. It is my husband’s favorite dessert, and it’s always a special treat, because fresh rhubarb is hard to come by around here. Those bright red, crispy stalks and the big, fat red berries were calling to be made into a light and fruity fresh, crispy sensation. And crisps are so easy to make . . . they take just a few minutes to throw together.

Crisps are a great dessert if you have fruit growing in the garden or a nice farmers’ market nearby. Easy to make, they are sweet and a little tangy, juicy, and that crispy, buttery, carmelized topping is so simple, yet so satisfying. While this recipe is made with strawberries and rhubarb, feel free to use whatever fresh fruits are in season. The fresher and more ripe your fruit is, the better your crisp will be. Try blackberries with nectarines or use fresh pears, or peaches, or apples! Just use approximately the same amount of fruit, and you’re good to go.  This recipe makes enough topping for two crisps. I use half, and freeze the rest so it is ready whenever the craving for dessert presents itself. And if you want to be really decadent, whirl a pint of ice cold, heavy cream and a little sugar (and maybe a tiny splash of rum!) in your food processor until it’s just barely thick and rich. Plop some of that fresh whipped cream on top of the warm, golden crisp, and your family will inhale it.

Strawberry Rhubarb Crisp 

Strawberry Rhubarb Crisp


1 cup white sugar
3 tablespoons all-purpose flour
3 cups sliced fresh strawberries (about 1 lb)
3 cups rhubarb, diced (about 5 stalks or 1 lb)
1 1/2 cups flour
1 cup packed brown sugar
1 cup rolled oats
1 cup butter, cut into small chunks


Preheat the oven to 375 degrees. In a large bowl, mix the white sugar, 3 tablespoons of flour, strawberries and rhubarb. Let it sit for a few minutes to draw out the juices, and then mix well again. Pour into an 8X8 baking dish.

For the topping, put the remaining ingredients into the bowl of a food processor with the blade in the bottom. Pulse 4 or 5 times, until the mixture is crumbly. Pour half of the crumbly mixture on top of the fruit, and spread it out evenly. Freeze the other half.  Bake at 375 for 45 minutes, or until crispy and golden. Enjoy!

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