NewsGuest Recipe: Strawberry Rhubarb Crisp

Posted Jul 01, 2022

Strawberry Rhubarb Crisp by Kayla Burton

Looking for some inspiration for the last bit of rhubarb that you picked up this season? GCM Shopper, Kayla Burton shared her recipe for an easy Strawberry Rhubarb Crisp


Strawberry Rhubarb Filling
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 2 cups strawberries fresh or frozen, chopped
  •  cups rhubarb fresh or frozen, chopped
  • ¼ cup light brown sugar packed
Crisp Topping
  • 5 tablespoons all-purpose flour
  • ¼ cup old-fashioned oats
  • tiny pinch salt
  • tiny pinch ground cinnamon optional
  • ¼ cup light brown sugar packed
  • 2 tablespoons unsalted butter melted


1. Preheat oven to 350°F/177°C.

2. Combine the flour, oats, salt, cinnamon and brown sugar in a small bowl. Stir in the melted
butter. The mixture should be crumbly like wet sand.

3. In a medium bowl, dissolve the cornstarch in the lemon juice. Mix in the chopped
strawberries, rhubarb and brown sugar.

4. Distribute the filling evenly among 4 ramekins. Sprinkle the crisp on top.
5. Place ramekins on a baking sheet and bake until the fruit is bubbly and the crisp is tan
(about 30-35 minutes).
6. Let cool for a few minutes and enjoy plain or topped with ice cream!

Leftovers can be stored in the refrigerator for up to 1 week. They can be served cold
or warmed up for 20-40 seconds. If you use frozen fruit, keep it frozen - do not thaw ahead of time.