Strawberry Rhubarb Crisp

A simple dessert for summer evenings.

Author:Inspired by Vegetarian Times, 2002.08
Yield:4 Serving(s)


1/2 lb. rhubarb, peeled and sliced crosswise 1/4" thick
1/2 lb. strawberries, washed, hulled and sliced if large
1/2 cup sugar
1 1/2 tbsp. corn starch, or more if fruit is juicy
orange, juice and zest
4 tbsp. butter, cold & cut into small squares
1/2 cup brown sugar
1/2 cup oatmeal
1/2 cup unbleached white flour


  1. Preheat oven to 350 °F (165 °C). Oil or butter 9" pie plate.
  2. Mix fruit with sugar, cornstarch and juice and zest of 1 orange. Scoop into pie plate.
  3. Mix together butter, sugar, oatmeal and flour until crumbly. Spread mixture on top of fruit. Place pie pan on cookie sheet or foil to catch drippings.
  4. Bake for 40 minutes.
  5. Remove from oven and serve warm or at room temperature with vanilla ice cream, yogurt or lightly whipped cream.


Nutrition Facts

4 Serving(s) per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 13g20%
Saturated Fat 7g35%
Trans Fat
Cholesterol 30mg10%
Sodium 15mg1%
Total Carbohydrate 73g24%
Dietary Fiber 4g16%
Total Sugars
Includes Added Sugars
Protein 4g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.