Old Fashioned Strawberry Rhubarb Crisp

Strawberry Rhubarb CrispIngredients:

  • 1 quart cubed rhubarb
  • 1 quart halved strawberries
  • 3/4 cup honey
  • 1 tablespoon corn starch (potato starch can be substituted)
  • 1 cup whole wheat flour
  • 1/2 cup light brown sugar
  • 1/2 teaspoon salt
  • 1 cup rolled oats
  • 1 & 1/2 sticks (12 tablespoons) cold unsalted butter cut into small cubes


  • Preheat the oven to 350 degrees Fahrenheit

For the Filling:

  • Cube and slice your strawberries and rhubarb
  • Pour the honey into a large mixing bowl and stir in the starch until well combined
  • Coat the rhubarb and strawberries thoroughly in the honey mixture
  • Pour the fruit mixture into an 8 by 11 inch baking dish
  • Give it time to sit to allow the fruit to release their juices

For the Crumb Topping:

  • Combine the flour, oats, brown sugar and salt in a large mixing bowl
  • Mix in the cubed butter with hands until a crumbly dough forms
  • Sprinkle the topping over the fruit being sure to completely cover the filling


  • Place your baking dish on top of a parchment lined cookie sheet to catch any overflow
  • Bake at 350 for around fifty minutes
  • Be sure to check on your crisp somewhat often after thirty minutes as the topping can easily burn

This crisp is an absolute delight. The crumb topping is slightly sweet and very buttery, and the filling is smooth and sweet with a pinch of tartness.

It goes absolutely perfectly with ice cream or yogurt, and can be served warm or chilled.

I really do hope that you’ll give this scrumptious dessert a try before the end of rhubarb season, and I also hope you enjoyed my first original recipe post. I really enjoyed it, and you can expect to see more in the future.

Blessings, SilverThorn

Recipe Adapted from Ina Garten 

Photo by Matthew Trujillo