Strawberry Rhubarb Crisp, easy spring dessert

When I had my very first potager here in France I planted rhubarb.

I have always loved rhubarb.

My mother made at least two Rhubarb Custard Pies for the annual Mother’s Day family feast and countless Rhubarb Crisps during the rest of May.

They were my two favorite desserts, even surpassing chocolate.

At the end of the season she cut all of the remaining rhubarb and made wine. She was rather famous, locally, for her rhubarb wine.

With all of these wonderful memories drifting through my mind I planted rhubarb.

It didn’t grow.

I asked my mother how to grow rhubarb.

She said: ‘I have no idea – someone gave me a cutting once that I didn’t really want so I threw it behind the garage. It just grew. That was 30 years ago.’

I decided it must be the soil.

Actually, it may have been the climate because I buy lots of rhubarb here, every year, and it’s almost always from Germany or Holland.

Strawberries, on the other hand, or everywhere in our area. Real strawberries, everyone perfectly ripe and bursting with flavor.

How could I resist combining them?

Strawberry Rhubarb Crisp

Total time: 60 minutes


  • Fruit:
  • 4 cups sliced rhubarb, sliced about 1/3″ (1cm) thick
  • 4 cups quartered strawberries
  • 1/2 cup sugar
  • 1 tbs cornstarch (maizena)
  • 2 tbs strawberry liqueur substitute orange juice
  • Topping:
  • 1 1/2 cups flour
  • 1 cup rolled oats (oat meal)
  • 1 cup brown sugar
  • 1 cup butter, cold
  • 1 cup chopped almonds

Strawberry Rhubarb Crisp


  • Combine fruit, sugar, cornstarch and liqueur and stir well. Set aside.
  • Combine flour, brown sugar and oats in a large bowl.
  • Cut in butter using a pastry cutter or 2 knives until it resembles small pebbles
  • Add nuts and mix well
  • Pour fruit into a glass 9 X 13 baking dish (22cm X 32cm), spreading evenly
  • Spread topping over the fruit, covering evenly.
  • Bake 45 minutes at 400F (200C), until top is bubbly.
  • Let cool slightly before serving

Print Recipe

If you haven’t decided on a dessert for Mother’s Day or your next party or whatever, seriously, try this. It’s easy and absolutely delicious.

Actually, even if you have decided, try this anyway…. You’ll be glad you did.

It makes 12 normal portions, but could easily serve 2 very happy people for a few days.


I’m submitting this dish to the Four Seasons Food Challenge hosted by Eat Your Veg this month (alternate months hosted by Delicieux ) The theme this month is ‘Celebrating Spring’.


And also to Javelin Warrior’s Made with Love Mondays, a collection of ‘made from scratch’ recipes


 Happy Spring!

9 thoughts on “Strawberry Rhubarb Crisp, easy spring dessert”

  1. Looks delicious! I’d have to leave the nuts off, but I definitely want to try this,

    I thought rhubarb was a two year plant, but maybe I’m mistaken. It was always my understanding that the first year, it was drawing enough energy to grow, but it’s a perennial, not a biennial. I do know that the people down the street from us had scads of it when I was a kid. I would break the stalks off, brush off the dirt and eat it raw. But never the leaves. Never past where the red turned green.

  2. My mom grows rhubarb every year and it’s such a delicious plant – and so surprising in flavor. It is one of my favorite pie and crisp “fruits” and so wonderful with strawberries. This looks marvelous, Kate, especially with a scoop of ice cream…

  3. Surpassing even chocolate is a massive call – I am impressed. Now could you make the Rhubarb Custard Pie please .

  4. Tanna, I like that!

    nighstmusic, mine never grew at all – well, a little, then died. My mother’s ‘patch’ was in the same place for 40 years. I’ve never put nuts in the topping before – leave them out.

    Javelin Warrior, we Americans had ice cream, the Brits had cream… It was still a bit warm, too.

    Kate, as much as I would love to eat it, I’ve never made a pie. I suppose I could buy a pastry for the crust…. Hmmmm….

    Kirsty, lucky you. Try this, you’ll love it.

    Zoomie, I love crisps, too. I love them a little too well, actually

  5. Oh rhubarb rocks in my book too! Hate to say it but I grew it really easily when I lived in France, despite plenty of people warning me it was a tricky customer. Plenty of compost apparently. Your rhubarb and strawberry crisps sound delectable as does your mother’s rhubarb wine! Thanks so much for linking up to Four Seasons Food.

  6. Pingback: May’s Four Seasons Food MEGA Round-Up | Eat your veg

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