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  • Strawberry Rhubarb Crisp Recipe
  • Strawberry Rhubarb Crisp Recipe
  • Strawberry Rhubarb Crisp Recipe
  • Strawberry Rhubarb Crisp Recipe
  • Strawberry Rhubarb Crisp Recipe

Strawberry Rhubarb Crisp Recipe

Food | April 10, 2018 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
  • 55
  • 6-8
  • Easy

This classic STRAWBERRY RHUBARB CRISP RECIPE is the creation of our dear friend Julie Van Rosendaal, who uses the right amount of fresh fruit balanced with some sweetness and a flavourful crispy topping.

Carol and I sure feel lucky whenever we get together with other food-loving friends, many of whom share our love of good food and good times with good friends. Make this STRAWBERRY RHUBARB CRISP RECIPE and you may end up with even more friends!

You may remember one of our favourite posts from last summer, HOMEMADE STRAWBERRY RHUBARB ICE CREAM. That too came from Julie Van Rosendaal, cookbook author, food columnist for the Globe and Mail, CBC Radio One personality and all-around wonderful human being!

Head HERE to visit Julie’s site, DINNER WITH JULIE, and I’ve also listed her stellar cookbooks in the AMAZON links below if you’d like to purchase one.

I sent her an email a few weeks back asking what we should be serving this summer. Within moments, she responded, “STRAWBERRY RHUBARB CRISP”. Before turning this post over to Julie, I should mention how fabulous the recipe turned out. All of us – myself, Carol and her kids – devoured it.

Now over to Julie with her take on this fabulous dessert! Everyone should try this STRAWBERRY RHUBARB CRISP RECIPE.

Nothing says summer more loudly than a bubbling fruit crisp — stone fruit (peaches, apricots, and plums from our neighbours in the Okanagan) in late summer, and strawberry-rhubarb in early summer, when back alleys are abundant with the stuff. I forage for rhubarb and add locally grown strawberries for as long as that window is open — it’s short, in Alberta — and top the juicy, ruby-red fruit with a rubble of oats and flour from Highwood Crossing in High River, rubbed together with butter and brown sugar.

It’s far less fussy than pie, and the absolute best vehicle for vanilla ice cream. It’s also perfect for serving a crowd — you don’t have to fuss with multiplying a recipe — and is wonderful on summer mornings for breakfast, with a steaming cup of coffee.

Give Julie’s STRAWBERRY RHUBARB CRISP RECIPE a try – you’ll enjoy every, single bite!


One Response to “Strawberry Rhubarb Crisp Recipe”

  1. […] This BUCATINI WITH LEMON GARLIC CHIVE PESTO is a seasonal favourite that delivers fabulous flavour and superior, good taste. Looking for a complete menu idea? Start off with our ABC FLATBREAD, serve this pasta as the main, and then finish the evening with an easy to prepare STRAWBERRY RHUBARB CRISP. […]


Ingredients & Amounts

  • For the fruit:
  • 4 cups of strawberries, hulled and halved
  • 3 cups of chopped rhubarb
  • ¾ cup of granulated sugar
  • 2 tablespoons of unbleached all-purpose flour
  • For the crisp topping:
  • 1 cup of old-fashioned oats
  • ½ cup of unbleached all-purpose, oat or barley flour
  • ½ cup of brown sugar, packed
  • ½ teaspoon of ground cinnamon
  • ¼ teaspoon of kosher salt
  • ½ cup of butter, chilled and cut into pieces
  • serve with whipped cream or vanilla ice cream


  1. Preheat the oven to 375˚F with the oven rack in the middle position.
  2. Put the strawberries and rhubarb in a medium bowl. In a small bowl, stir together the sugar and flour; sprinkle over the fruit and toss to coat.
  3. Transfer the fruit to a baking dish or 9-inch cast iron skillet, shaking all the excess sugar over top. In the same bowl, or the bowl of a food processor, mix the oats, flour, brown sugar, cinnamon and salt. Cut in the butter with a pastry cutter, fork or your fingers (or pulse in the food processor) until the mixture is well blended and crumbly. Scatter over the fruit, squeezing to create larger clumps as you go.
  4. Bake for 45 minutes or until the fruit is soft and bubbling, and the topping is pale golden and crunchy. Serve warm, with ice cream or whipped cream.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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