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Strawberry Rhubarb Crisp

This delicious Strawberry Rhubarb Crisp is easy to make, can be made vegan and gluten free, taste just as great days later. Sweet, sour and buttery flavors. The perfect spring/summer seasonal recipe!



  • 4 cups rhubarb stalks sliced 1/2 inch thick
  • 4 cups whole strawberries hulled and quartered
  • 1 cup sugar
  • 3 Tbsp corn starch
  • 2 tsps lemon juice
  • 1 tsp pure vanilla extract


  • 1 stick butter
  • 1/2 cup pure maple syrup or 3/4 cup of brown sugar
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp salt
  • 1 1/4 cups quick cooking oats


  • In a bowl, toss your sliced rhubarb with 3/4 cup of the sugar and let stand for 15 minutes.
  • In a large bowl, toss your chopped strawberries with the remaining 1/4 cup of sugar and let stand for 10 minutes.
  • Preheat the oven 375°. Transfer the rhubarb to the strawberries, if your rhubarb produced a lot of juice carefully drain it out. Add your cornstarch, lemon juice and vanilla to the strawberry/rhubarb bowl and stir to combine. Pour the mixture into a 9x13 baking dish.
  • In the large bowl(it's okay to use the same fruit bowl), combine the "topping" ingredients; butter, maple syrup, flour, ground cinnamon, salt and quick cooking oats. Use a pastry blender, your fingers or a fork and mix the ingredients together until combined.
  • Sprinkle or scoop the topping evenly over the fruit filling. Bake for 30 minutes. Then reduce the oven temperature to 325° and continue baking for 30 minutes longer or until the fruit filling is bubbling and topping is nicely browned.
  • Let the crisp rest for at least 30-60 minutes before serving. Taste amazing the next day(or a few days later even).