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Hello my friends! Today on the blog I’m doing something a little different. In an effort to show you a little more of my lifestyle and home, I’m sharing my absolute favorite strawberry rhubarb crisp. Along with that, I have 4 other wonderful rhubarb recipes from fellow bloggers for you to try!

Simple Strawberry Rhubarb Crisp

If you follow along behind the scenes with me on Instagram, then you know that we inherited a massive garden with our new home. Luckily, we reaped the benefits of years of hard work from the previous owners with a few select perennial plants.

Besides our beautiful apple, mulberry and pear trees, which are producing beautifully, we also were blessed to harvest tremendous amounts of strawberries, rhubarb and asparagus.

{You can see in this photo above that I hadn’t completed my kitchen renovation yet! If you missed it, start here to view my 5 part series on renovating a kitchen on a budget!}

Since gardening was new to me this year, I wasn’t quite sure what to do with our bounty. I froze a lot of the rhubarb, however, I also made a lot of fresh crisps and jams right away. After experimenting with over a dozen (literally…my tight pants are the proof) different crisp recipes I finally landed on my own twist to all of them.

I tried straight rhubarb crisp, blueberry rhubarb crisp, mulberry rhubarb crisp, and of course the traditional strawberry rhubarb crisp. The strawberry rhubarb crisp was my favorite, however, out of all the recipes I tried I had a small complaint about each of them. Some were too sweet, some were too tart, some had toppings I wasn’t in love with…etc.

5 extra pounds later…

Let me tell you friends, when you try that many recipes you figure out what you like and don’t like. I finally just tried whipping up my own using the ingredients I thought would tone down sweetness, thicken up the toppings, and eliminate watery juices. Here is my own strawberry rhubarb crisp recipe along with some thoughts on it. Remember, try adding your own twist if it doesn’t suit you the first time! Baking is all about enjoying the outcome, so if you don’t love it the way I do then make it your own!

Sarah’s Strawberry Rhubarb Crisp Recipe

Servings: 6-8 from a 9×13 baking dish
Prep Time: 15 Minutes
Baking Time: 50-55 Minutes
Calories: More than you’ll want to think about but less than many other desserts.
Enjoyment level: Immense

Pre-heat oven to 350 degrees.

Ingredients

Fruit Filling

4 c. Rhubarb (Fresh or Frozen) diced in about 1 inch pieces
2 c. Chopped strawberries
3 tbs Cornstarch if using fresh fruit (4 TBS if using frozen fruit.)
3 tbs Brown sugar
1/4 c. Granulated Sugar (I prefer to taste the tart undertones. If you like it on the sweet side add 1/8 c. more.)
1-2 tsp vanilla

Topping

1 c. Old Fashioned Oats
1/2 c. Quick Oats
(You can use 1 1/2 c. of either oat if you only have one! I just mix them to get the thickness of the topping I prefer.)
3/4 c. Brown Sugar
3/4 c. Salted butter, softened
1/3 c. + 2 tbs Flour (To make it easy, just do 1/3 c. flour and then use the same measuring cup and only fill it halfway for the 2 tbs addition.)
Dash salt
1/2 tsp Cinnamon
1/2 tsp Nutmeg

Process

Mix all of the ingredients for the fruit filling in a large mixing bowl with a spoon. Coat the fruit evenly with the rest of the ingredients and dump into a 9×13 baking dish. I do not prepare my baking dish with cooking spray or flour but you can do so if you desire!

Next, soften your butter if you haven’t already and then mix the remaining topping ingredients in a large mixing bowl. Feel free to omit the cinnamon or nutmeg if you don’t have a taste for either spice, but I enjoy them both together.

Stir the topping ingredients until they are combined well and then dollop them onto the fruit filling. Evenly spread the topping across the entire dish.

Bake, uncovered, for 50-55 minutes or until fruit juices are bubbling.

Let cool at least 15 minutes. Do this for two reasons:

1. To let all the juices meld together and thicken up
2. To avoid third degree burns on your tongue, thus preventing you from tasting your delicious strawberry rhubarb crisp.

I hope that you enjoy this recipe! I serve it straight, sometimes right out of the pan with just a spoon and my “mommy time” but it can also be enjoyed with ice cream or whipped cream!

I’d love for you to leave me a comment below if you end up trying this out! And if you change the recipe to better suit your taste let me know what you did! Maybe it will be my new favorite. 😉

{If you’re afraid of butter, use cream. – Julia Childs}

5 Ways to Use Rhubarb

4 Unique Rhubarb Recipes

I’m excited to try out these amazing recipes from my guest bloggers as well! Click the link under each photo for the full recipes.

Easy Rhubarb Jam by Amanda at A Cookie Named Desire

Vanilla Rhubarb Yogurt Blue Cornbread (Gluten Free & Vegan) by Rebecca at Strength and Sunshine

Honey Rhubarb Ginger Jam by Jami at An Oregon Cottage

Rhubarb Muffins by Lora at Lora Bloomquist