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the finished strawberry rhubarb crisp with a scoop of ice cream on top
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Strawberry Rhubarb Crisp Recipe

Prep Time10 minutes
Cook Time45 minutes
Servings: 8

Ingredients

For the Filling:

  • 1 Lb of Rubarb cleaned and cut into ½ inch sized pieces
  • ½ Lb of Strawberries tops removed and quartered
  • ½ Cup of sugar
  • 1½ Tablespoons of corn starch
  • 1 Teaspoon of lemon juice
  • 1 Teaspoon of vanilla extract

For the Topping:

  • 4 Tablespoons of butter cut into small cubes
  • ⅜ Cup/6 Tablespoons of all-purpose flour
  • ⅜ Cup/6 Tablespoons of brown sugar
  • ½ Cup of rolled oats
  • ¼ Cup of chopped pecans optional
  • ½ Teaspoon of cinnamon

Instructions

  • Preheat your oven to 350 Fahrenheit
  • Make the filling: Get out a large mixing bowl and add all of the ingredients for the filling into it. Use two spoons to toss and combine all of these ingredients together and then pour it into a 2-quart baking dish.
  • Make the crisp topping: Get out another mixing bowl and add all of the ingredients for the topping to it. Then use either a pastry cutter, or simply your hands to combine all of the ingredients together. It should form coarse pea-sized crumbs. Sprinkle this topping evenly over the filling.
  • Place the strawberry rhubarb crisp into your oven and bake for 40 to 50 minutes. You will know that it is done when the filling is bubbling and the topping has become golden brown.
  • Take the strawberry rhubarb crisp out of the oven and let it rest for 20 minutes.
  • Use a large spoon to scoop out some of the crisp onto a plate and serve it with some vanilla ice cream.