Strawberry Rhubarb Crispy has

Strawberry Rhubarb Crisp has a great balance of sweet from the strawberries and tart from the rhubarb, with a buttery-oat topping that is great with a scoop of vanilla ice cream.

Every year my parents have an abundance of rhubarb. We have our go to recipes when it comes to rhubarb but always wondering what else we can make. You can use fresh or frozen ingredients to make this delicious crisps.




4 cups rhubarb stalks, sliced 1/4″ thick

1-c. sugar, divided

1-2 lb. fresh strawberries, hulled and quartered

3 T. cornstarch

2 tsp. fresh lemon juice

1 tsp. pure vanilla extract


1/2 c. unsalted butter, softened

1-1/2 c. packed brown sugar

1-1/2 c. all-purpose flour

1-1/4. c. Quick cooking oats

1-1/2 tsp. cinnamon

1/2 tsp. salt


  1. Preheat oven to 375° F.
  2. Strawberry rhubarb filling – In a medium bowl, toss the rhubarb with 1/2 cup of the sugar and let stand for 15-30 minutes, stirring occasionally. In another medium bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10-15 minutes, stirring occasionally. Using a slotted spoon, transfer the rhubarb to the strawberries and discard any rhubarb juice. Add the cornstarch, lemon juice, and vanilla to the fruit and stir well. Transfer the mixture to a 9″ x 13″ ultra pro or baking dish.
  3. Topping: Combine all the topping ingredients in a medium bowl. Using the Tupperware Quick Chef stir the ingredients together until large crumbs form. You want to have some larger pieces, and sometimes it just works best to squeeze and crumble the mixture with your hands just a bit at the end. 
  4. Sprinkle topping evenly over the filling. Bake for 25 minutes. Reduce oven temperature to 325° F. Continue baking for another 30 to 35 minutes, or until the fruit filling is thickened and bubbling quite a bit, and the topping is starting to brown. Let the crisp rest for about 20 minutes before serving. This is delicious served warm with a scoop of vanilla ice cream. Store in fridge and crisp can be warmed up before serving.