Rhubarb Crisp


  • 4 cups diced rhubarb
  • 1 cup fresh strawberries, halved
  • 1/2 cup white sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • Topping:
  • 1/2 cup brown sugar
  • 1/2 cup whole wheat flour
  • 1/2 cup rolled oats
  • 1/4 teaspoon salt
  • 1 pinch ground cinnamon
  • 4 tablespoons cold butter, cut into cubes


  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
  2. Combine rhubarb, strawberries, white sugar, lemon juice, and lemon zest together in a bowl.
  3. Stir brown sugar, whole wheat flour, oats, salt, and cinnamon together in a bowl. Cut cold butter into oat mixture with a pastry blender until the mixture resembles coarse crumbs and butter pieces are pea-sized.
  4. Pour rhubarb mixture into prepared baking dish. Spread oatmeal mixture evenly over the top.
  5. Bake in the preheated oven until golden and bubbling, about 35 minutes.

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