Strawberry Rhubarb Crisp

This red fruit crisp is the perfect blend of tangy and sweet.  With a generous oat topping it’s best served warm with ice cream.

strawberry rhubarb crisp

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
strawberry rhubarb crisp

Strawberry Rhubarb Crisp

  • Author: Alain Bosse, The Kilted Chef


A sweet and tart dessert with an extra-thick buttery oat topping for a perfect contrast.  Easy to make and stays crisp for days!



8 cups rhubarb sliced
8 cups strawberries sliced
2 cups sugar

4 cup rolled oats
1 tsp salt
2 cup flour
2 cups brown sugar, firmly packed
2 cups melted butter


  1. Combine fruit and sugar then place in a well-greased pan and let sit while you assemble the crumble.
  2. Mix oats, salt, flour and brown sugar in a medium bowl. Add butter and blend well.
  3. Spread oat mixture on rhubarb and strawberries.
  4. Pat down lightly.
  5. Bake at 350 degrees until topping is brown and fruit is bubbling over (30-40 mins)

Serve warm with vanilla ice cream.


This crisp can easily be made in individual ramekins for an impressive dessert option