Rhubarb Strawberry Crisp

We have a rhubarb plant in our back yard & we love it! I am always a bit sad when we have used all of the rhubarb from out plant. Looking outside today I see some more stalks of rhubarb which is great because there is a Rhubarb Coffee Cake I want to make! One of my families favourite recipes is this Rhubarb Strawberry Crisp. 

I use a crisp topping recipe from Norene Gilletz, It is the topping for the Crunchy Apple Crisp in PLEASURES OF YOUR PROCESSOR.  The filling this Rhubarb Strawberry Crisp is  just rhubarb, strawberries & sugar. Easy

Here is the recipe

Rhubarb Strawberry Crisp


For the fruit part of the recipe

4 cups of diced rhubarb…I don’t know how many stalks this is… *** make sure you wash the rhubarb well & dry it the best you can   I cut the rhubarb & submerge it in a big bowl of water for a few minutes then I drain the water off & put the rhubarb onto a kitchen bowl  & get most of the water off

4 cups of sliced strawberries….I cut mine in half, I like bigger chunks then if they were sliced

1 cup sugar *** this made the crisp quite tart so if you like your sweet, add more sugar!

For the topping

3/4 cup brown sugar

1/2 cup flour

1/2 cup Vegan Margarine  *** you can use butter if you want

1/3 cup oats


Preheat oven to 350

Grease, I use a non-stick cooking spray, a baking dish…I use a 10 x 8 oval dish for this crisp…so use an appropriate size dish

  1. Combine the rhubarb, strawberries & sugar in a bowl. Mix well so that all of the fruit has some sugar on it!
  2. Put this sugared fruit into the baking dish
  3. Prepare the topping.. Using your food processor, add of the topping ingredients & pulse until well combined but not long…. You can mix this up by hand your prefer… using a fork, mix the brown sugar & flour together…add the margarine & mix so that it forms clumps, then add the oats & mix well. *** mixing by hand will give you a more of an ‘oat’ texture & in the food processor you will have a more smooth texture
  4. Take the blade out of the food processor….
  5. Using your hands, dot the topping all over the fruit
  6. Bake in the preheated oven for approximately 1 hour…until the fruit is bubbling & the topping is brown & crispy


Juicy & fruity & crunchy & delicious

5 Comments Add yours

  1. S WEINSTEIN says:

    Exact recipe I use and so yummy. I have lots of rhubarb. If you would like some let me know. I will pick and wash and deliver. I’m away visiting grandkids but back on weekend. Have a good Shabbas and Canada Day, as well,


    Sent from my iPhone


    1. Thanks!!! I will email you

  2. KR says:

    Thank you Marilyn 🙂 I asked my mother for few rhubarbs and got ( of course) tons… so, all recipes are very welcome and this one look amazing ..:)

  3. Great! Watch for a good cake recioetoo. I will try to get it up in the next day or so!