Strawberry Rhubarb Crisp

This is an adaptation on our normal rhubarb crisp recipe. That recipe takes four cups of rhubarb and we only had two in the fridge (that needed to be used). I found a (older) bag of frozen strawberries in the freezer and decided that I would try to make a strawberry rhubarb crisp. You make a strawberry rhubarb pie, so why not this?

I felt like it turned out to be pretty good although the 2:2 ratio of strawberries and rhubarb was a bit much. The strawberry flavor overpowered the rhubarb. It wasn’t bad tasting but you couldn’t really taste the rhubarb. If I were to do this again, I would only use one cup of strawberries to three cups of rhubarb. 

  • 4 cups rhubarb, diced


  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 teaspoon vanilla


  • 1 stick cold, unsalted butter
  • 1 teaspoon cinnamon
  • 1 cup flour
  • 3/4 cup oatmeal

Put rhubarb in the bottom of a 8×10 pan. 

Put all the sauce ingredients into a medium bowl and microwave for 2 minutes or until thick and clear. Pour over the rhubarb. 

Mix topping together (use two forks or a pastry blender to work the butter in). Sprinkle over the rhubarb. 

Bake for 45 minutes at 350 degrees. Let sit for a little bit after you take it out of the oven. The sauce will thicken as it sits and cools. 

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