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One thing I loved about living on the farm is that we had a farmer right across the road that grew strawberries.  I went picking there often with the kids.  If you haven’t tasted a strawberry off of the plant you haven’t tasted a strawberry.  It’s why I love farmers markets – lots of fresh fruits and vegetables that have ripen naturally.  

Fresh strawberries that are ripe are like nature’s candy.  So so good.    In this crisp I don’t precook the strawberry or rhubarb.  I find that the strawberries become too mushy and they hold their shape better when you don’t.  I sliced the rhubarb thin enough so they have a chance to soften as they cook.   And the crunchy topping is a nice contrast to the sweet strawberry rhubarb filling. 







  • Servings: 2
  • Difficulty: Intermediate
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Country Strawberry Rhubarb Crisp


  • 1 cup sugar
  • 4 Tbsp flour
  • 4 – 5 cups halved strawberries
  • 4 cups rhubarb, thinly sliced
  • Zest of one lemon
  • 1 Tbsp lemon juice
  • 2 ½  cups flour
  • 1 cup packed brown sugar
  • 1 ½ cups butter 
  • 1 tsp vanilla
  • 1 cup rolled instant oats
  • 1 tsp cinnamon oe more 
  • ½ tsp nutmeg (if desired)
  • ½ cup chopped Pecans or Walnuts (if desired)



  • Preheat oven 375.  
  • In a large bowl,  mix together sugar, 4 Tbsp flour, strawberries, rhubarb, lemon zest and 1Tbsp lemon juice until all the ingredients are mixed together and pour the strawberry rhubarb mixture into a 9×13 baking dish.
  • In another large bowl, add 2 cups of flour, brown sugar, butter, vanilla and oats and with a pastry cutter (or food processor) and mix until crumbly. Add the crumble mixture all over the top of the strawberry rhubarb mixture
  • Bake mixture in a preheated oven for 45 minutes till crisp is lightly brown and the strawberry rhubarb is bubbly.   Serve with ice-cream or homemade whip cream. 

Enjoy ☺