Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

1lb strawberries, quartered
1lb rhubarb stalks (4 or 5), cut into 1/2 inch pieces
1 tablespoon lemon juice
1 tablespoon cornstarch
1/4 cup agave nectar (other options: sugar, maple syrup, honey)
1 cup quick oats
1/2 cup flour
1/3 cup brown sugar
1 teaspoon cinnamon
1/4 cup butter, melted (other options: coconut oil, canola oil)

1. Heat oven to 375* and combine strawberries and rhubarb in a baking dish.
2. Add agave nectar, lemon juice, and cornstarch. Stir until fruit is coated.
3. Mix the remaining ingredients in a medium bowl and spread over the fruit.
4. Bake for 40 minutes; until the fruit is bubbling and the topping is golden brown. Enjoy!


  1. Funny story… I grew up eating strawberry-rhubarb pie, but my hubby Nate had NEVER tried it!!! In fact, he had never tried rhubarb! So I quickly introduced him to my mom’s amazing pie, and he fell in love with it instantly. Well, almost a week later, we were in the grocery store together. And Nate grabbed a rhubarb stalk and said, “Hmmm, so that tastes like strawberries?” And I started laughing and said, “NO, no it doesn’t.” And he said, “But why is it called strawberry-rhubarb pie then?” And I said, “BECAUSE it has strawberries AND rhubarb in it!” LOL! He seriously had thought that rhubarb tastes like strawberries! πŸ™‚ So this recipe totally made me think of that story, and apparently I felt the need to share. πŸ˜‰ I’ve honestly never had strawberry-rhubarb crisp before, and I can’t wait to try making this!!!

  2. Oh my gosh, this used to be a summer favorite when my family grew rhubarb! I have a bunch of frozen strawberries and was actually planning a crisp for later this week, but I might have to check out a farmer’s market or two first, just to see if I can pick up some rhubarb to go with!

  3. I’ve never actually made anything with rhubarb before. Going to have to try this!

    Thanks, in advance, from my mouth πŸ™‚

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