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Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp #festfoods So, it’s rhubarb season, which is like, one of the coolest seasons of all.  It means that we can bake up our favorite desserts: pie, crumble, bars and CRISP.  All with rhubarb.  And because strawberries go so perfectly with it, I had to toss them into the mix {if I didn’t, it’d be like having peanut butter without jelly}.  Let’s do this thing! Watch two of our registered dietitians, Brittany and Lauren, walk you through this super simple recipe.

But first, take a quick peek at the rhubarb.  Isn’t it beautiful?!  Yes, produce can be beautiful. Strawberry Rhubarb Crisp Okay, enough gawking, it’s time to cook!  There are many different ways to prepare Strawberry Rhubarb Crisp, and this is one of my favorite ways {because it’s so easy!}. Preheat the oven to 375 degrees.  Place the oats, butter and brown sugar in a food processor and give it a few pulses until the ingredients are combined {or you can just mix it together in a bowl}.  Spread the mixture on a baking sheet and bake until crispy, about 8-10 minutes. Strawberry Rhubarb Crisp In the meantime, prepare the filling.  Heat a large skillet to medium-high heat.  Add the rhubarb and lemon juice, then whisk in the sugar and cornstarch.  Cook for 1-2 minutes, just until the mixture starts to thicken. Strawberry Rhubarb Crisp Add the strawberries and cook an additional minute or two, until the rhubarb is a little soft and the filling is thick. Strawberry Rhubarb Crisp Spoon the strawberry rhubarb filling into bowls.  Top with crispy oat topping.  Serve as is, or with vanilla frozen yogurt or ice cream.  Yum! Strawberry Rhubarb Crisp Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp


  • 1 cup rolled oats
  • 3 Tbsp. butter, melted
  • 1 Tbsp. brown sugar  



  • 2 cups rhubarb, chopped Juice of small lemon
  • ¼ cup sugar
  • 2 tsp. cornstarch
  • 2 cups strawberries, diced or sliced  



  1. Preheat oven to 375°F.
  2. Combine oats, melted butter and brown sugar in a bowl until combined. Spread mixture out on a baking sheet.  Place in the oven and bake until crispy, about 8-10 minutes.
  3. In the meantime, prepare filling. Heat a large skillet to medium high.  Add chopped rhubarb and lemon juice, then whisk in sugar and cornstarch.  Allow to cook for 1-2 minutes, stirring constantly.  Stir in strawberries and allow to cook 1-2 additional minutes, until mixture is thickened and rhubarb is tender.
  4. Spoon filling into bowls and top with crumbled oat topping.

Yield: 6 servings

Per Serving*: Calories 170, Total Fat 7g (Saturated 4g, Trans 0g), Cholesterol 15mg, Sodium 50mg, Total Carbohydrate 27g (Dietary Fiber 3g, Sugars 14g), Protein 2g, Vitamin A 4%, Vitamin C 60%, Calcium 10%, Iron 6%

*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

Have a question about nutrition? Our Mealtime Mentors would love to help! Reach out at or find them on Facebook, Instagram, Pinterest and Twitter.

Strawberry Rhubarb Crisp

Disclaimer: The information provided here is intended for general information only. It is not intended as medical advice. Health information changes frequently as research constantly evolves. You should not rely on any information gathered here as a substitute for consultation with medical professionals. Information may not be reproduced without permission from Festival Foods. We strongly encourage guests to review the ingredient lists of suggested products before purchasing to ensure they meet individual dietary needs. All products not available at all Festival locations.

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