Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

What makes this dish stand out from the rest is using fresh orange juice and ZEST! I will typically make double the crumble as I love extra!

I also will take my freshly picked strawberries and rhubard, wash, and freeze them on a cookie sheet. I cut the rhubarb into 1-inch pieces. Once frozen I will food saver them into 2 and 4 cup bags. Deep in the middle of winter when you crave a taste of summer, you pull these out. The secret is to cook the entire recipe with the frozen fruit. If you let it thaw it will be a mushy mess. Super simple and super fast using your pre measured frozen fruit.


4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)

4 cups fresh strawberries, hulled and halved, if large

1 1/4 cups granulated sugar

1 1/2 teaspoons grated orange zest

1 tablespoon cornstarch

1/2 cup freshly squeezed orange juice

1 cup all-purpose flour

1/2 cup light brown sugar, lightly packed

1/2 teaspoon kosher salt

1 cup quick-cooking (not instant) oatmeal, such as McCann’s

12 tablespoons (1 1/2 sticks) cold unsalted butter, diced

Vanilla ice cream, for serving



  1. Preheat the oven to 350 degrees F.
  2. For the fruit, toss the rhubarb, strawberries, 3/4 cup of granulated sugar, and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
  3. For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt, and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.