Name: Strawberry Rhubarb Crisp
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 Servings
Ingredients: For the Filling; 4 cups (about 2 pounds) fresh strawberries washed, dried with paper towel, and quartered; 2 cups (about 1 pound) fresh rhubarb, sliced into ½-inch pieces (see note about using frozen rhubarb); ½ cup granulated sugar; 2 tablespoons cornstarch; 1 teaspoon fresh orange zest; 1 cup all-purpose flour; 1 cup quick oats; ⅔ cup packed light brown sugar; ¼ teaspoon salt; 1 teaspoon ground cinnamon; ¼ teaspoon ground cardamom; ¼ teaspoon ground nutmeg; ¼ teaspoon ground cloves; 12 tablespoons unsalted butter, chilled and cut into small cubes; Homemade Strawberry Ice cream

Sweets

Strawberry Rhubarb Crisp

Author: Mary DiSomma

Every spring, I eagerly await the arrival of rhubarb at my local farmers markets. It’s only around for a short season here in the Midwest, so when I spot those tart, pink stalks, I grab them without hesitation! I even chop my rhubarb up and freeze it for later so my friends and family can enjoy that tangy goodness all year long.

This strawberry rhubarb crisp recipe is one of my favorite ways to celebrate rhubarb season. It’s sweet, tart, and oh-so-easy to make. And when you top it with a scoop of my homemade strawberry ice cream? It’s dessert perfection!

Ingredient Tips

If you are curious about rhubarb, you’re not alone! This plant is part of the buckwheat family and was originally used medicinally in ancient China, way back in 2700 BC. The stalks are edible, but the leaves are NOT. The name “rhubarb” comes from the Latin word rhabarbarum, meaning “root of the barbarians.” As for color—don’t stress if your stalks are more green than red. Green rhubarb is just as flavorful. But if you’re going for that pretty pink crisp or pie, the red stalks do give a gorgeous pop of color.

Here’s a little piece of trivia for your next dinner party: Rhubarb is technically a vegetable, but in the U.S., it's legally considered a fruit. That little quirk was decided by a judge in 1947 to reduce import tariffs! The reasoning? It's mostly used in pies and desserts. I’m on board with that.

Preparation + Preservation Tips

Interested in saving some rhubarb for after its short spring season has passed? Freezing is the way to go—and it couldn’t be easier. Here’s how:

Tip #1: Wash and Trim

Start by washing your rhubarb stalks thoroughly. Trim off the ends and any leaves (they're toxic, so those go straight to the compost!).

Tip #2: Chop It Up!

Cut the rhubarb into ½-inch to 1-inch pieces, just like you would if you were making a pie or crisp.

Tip #3: Optional: Blanch

If you’re planning to store it for several months, blanching can help preserve color and texture. Just boil the pieces for 1 minute, then dunk them in an ice bath to cool. Drain well.

Tip #4: Freeze in a Single Layer

Spread the rhubarb pieces out on a baking sheet lined with parchment paper. Pop the whole tray into the freezer until the pieces are solid (this keeps them from clumping together).

Tip #5: Bag and Label

Transfer the frozen rhubarb to zip-top freezer bags or airtight containers. Label it with the date and you’re good to go for up to a year.

I always try to use fresh rhubarb when it’s in season, and fresh rhubarb is ideal for this recipe. If you’re using frozen rhubarb, thaw it in a sieve over a bowl and then blot any excess moisture with a paper towel to prevent a less-than-crispy crisp. If you opt for thawed and strained frozen rhubarb, try adding an additional 2 teaspoons of cornstarch to your mixture. Otherwise it might turn out a little watery.

To make a vegan strawberry rhubarb crisp, just swap out regular butter for vegan butter. There are so many wonderful options available these days! To make it gluten-free, use a 1:1 gluten-free flour blend. Make sure the ratio says it’s a 1:1 substitution! And one little tricky bit: Double-check that your oats are certified gluten-free, since some are processed in facilities that also handle wheat.

Extra Tips

Mary’s Giant Strawberry Shortcake➝

Rhubarb Upside Down Cake➝