Sweet Springtime: Strawberry-Rhubarb Crisp

Strawberry and rhubarb crisp

With its vibrant pink stalks, you can’t miss spotting rhubarb at farmers’ markets. Naturally tart, the vegetable – technically – makes for some fantastic springtime desserts. (How often can you say that about other vegetables, like tomatoes or radishes?)

While the preferred method to preparing this perennial plant is stewed with sugar (lots of it) and filled into a pie, there are plenty of other ways to enjoy rhubarb. Like as a crumbly crisp that's paired with the other seasonal favorite, strawberries. The sweet-and-tart ingredients are such a harmonious duo, you’ll wish it were rhubarb season all year long. 

Serves: 10 to 12
Ready in: 50 minutes

What you need

  • 3 cups rhubarb, cut into small pieces
  • 3 cups strawberries, cut into small pieces
  • 1 cup sugar
  • 1 1/3 cups flour, divided
  • 1/2 teaspoon cinnamon
  • 1 cup brown sugar
  • 1 cup old fashioned oats
  • 1/4 teaspoon nutmeg
  • 1/2 cup Smith Brothers Farms unsalted butter, melted
  • 2 large bowls
  • 9 x 13 baking dish


  • Preheat oven to 350 degrees
  • In one of the bowls, combine rhubarb, strawberries, sugar, 1/3 cup flour, and cinnamon
  • Put into the greased baking dish
  • In the other bowl, combine the remaining 1 cup flour, brown sugar, oats, and nutmeg. Add butter and blend well.
  • Sprinkle over the rhubarb/strawberry mixture, and pat gently
  • Bake for 35 to 40 minutes