Strawberry-Rhubarb Crisp

Tart rhubarb and sweet, juicy strawberries are a classic and winning combination, and they come together beautifully in this easy-to-make crisp. Deborah Madison uses red rhubarb for this recipe, but any fresh rhubarb will work well.
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  • Level: Easy
  • Total: 1 hr
  • Active: 20 min
  • Yield: 6 servings
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1 1/2 pounds rhubarb, preferably red

1 pint strawberries

3/4 cup raw sugar, or brown or white sugar

3 tablespoons flour

1/2 teaspoon cinnamon

1 pinch ground cloves

Zest of 1 orange, or tangerine or meyer lemon

1/4 cup maple syrup

1 tablespoon unsalted butter, softened, for greasing the baking dish


1 cup all-purpose flour, oat flour for gluten free

1/2 cup rolled oats, sometimes called "old fashioned oats"

1/2 cup maple sugar

1/2 teaspoon kosher salt

1/3 cup butter, soft, 5 tablespoons

Ice cream, heavy cream, or yogurt for serving


  1. Filling: Heat the oven to 375 degrees F. Rinse the rhubarb, trim stalk ends, then slice into pieces about 1/2-inch wide. Place in a medium bowl then add strawberries, sugar, cinnamon, cloves, orange zest, and flour and toss. Let rest while making the topping. Meanwhile, rub softened butter inside baking dish. Set aside.
  2. Topping: In a medium bowl, combine the flour, oats, sugar, and salt. Separately, add maple syrup to the fruit mixture, stir and set aside. Add butter to the dry ingredients and work it with your fingers to make coarse crumbles. Place the rhubarb mixture into the prepared baking dish and then distribute the topping. Place on a baking sheet and bake on middle rack until the crisp is brown on top and the edges are bubbly, 35 to 45 minutes.
  3. Let cool at least 15 minutes before serving. Serve with cold cream, ice cream, or yogurt.
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