Skip to content
Strawberry-Rhubarb Crisp

Recipe: Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

by Stephanie Smith

This is an easy and delicious way to use Strawberries and Rhubarb, both found locally throughout late spring.


  • 1 cup slivered almonds
  • 1 cup all-purpose flour
  • 1 cup packed brown sugar
  • ⅛ teaspoon salt
  • 8 tablespoons unsalted butter, cold
  • 6 stalks rhubarb, cut into ¾ to 1-inch pieces
  • 1 ½ pints strawberries, halved or quartered if large
  • 6 tablespoons granulated sugar
  • 2 tablespoons all-purpose flour


  1. Preheat the oven to 350 degrees. Toast the almonds in the hot oven until lightly browned, about 6-8 minutes. Cool and chop coarsely.
  2. Combine flour, brown sugar, salt and almonds in a bowl. Cut butter into pieces the size of a hazelnut and add to the flour mixture. Rub the mixture between your palms to incorporate the butter, keeping the mixture crumbly.
  3. Toss the fruit together with the granulated sugar and flour until evenly coated. Place the fruit in a 6 x 10-inch baking dish and cover evenly with topping.
  4. Bake for 1 hour or until brown, bubbly and crisp. Serve with vanilla ice cream or sweetened whipped cream.