Strawberry-Rhubarb Crisp

It’s the time of year to harvest your rhubarb, guys!!!  This is the first year I’m able to pick from our plants, and it’s been so exciting for me!  I love rhubarb!  I’ve decided to declare May as National Rhubarb Month.  Turns out there’s already a month designated to rhubarb: October…Here’s the thing though…rhubarb is harvested in the spring…so, October? Come on, People, lol 😊.

This beautiful, leafy bush with magically delicious, ruby-kissed stalks brings back so many memories of the years that we lived in Minnesota.  My parents would often make different desserts and coffee cakes, ice cream toppings and jams—so many options.  Today, I wanted to share a rhubarb crisp dessert that’s beautifully enhanced by some juicy strawberries. 

Strawberries and rhubarb go hand-in-hand, like cheese and macaroni, or peas and carrots, or Forrest and Jenny—they just belong together!  And then, of course, a little dollop of ice cream on a warm-out-of-the-oven crisp is just SO. MANY. YUMS!   

This is a pretty straight forward recipe.  I hope you’ll try it and enjoy, Friends!  Thanks for stopping by!

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Strawberry-Rhubarb Crisp

Yield: 8 x 8 pan:  4-6 servings

Prep time: 15 minutes

Cook time: 30-35 minutes



Preheat the oven to 375 degrees Fahrenheit.

Chop the rhubarb and strawberries at about ½ inch intervals. In a medium bowl, toss the rhubarb, strawberries, ¼ cup flour, ⅓ cup white sugar, and cardamom.  Make sure all the fruit is well coated by the dry ingredients.

Grease an 8 x 8 baking dish.  Dump the above mixture into the greased pan and spread it out evenly.

In a separate bowl, mix the brown sugar, ½ cup flour, oatmeal, cinnamon, nutmeg, and butter. Mix it until you have a well blended crumbly mixture. 

Spread the crumbles over the fruit and bake at 375 for 30-35 minutes, or until lightly golden brown.

Remove from the oven and let it cool slightly (5-10 minutes).

Serve warm with ice cream or whipped cream.