Strawberry Rhubarb Crisp
Prep time
Cook time
Total time
  • Strawberry Rhubarb Filling
  • 1½ pounds strawberries, hulled and sliced into small bite-sized pieces
  • 1 pound rhubarb (about 4 stalks), cut into ¼ by ½-inch pieces (slice larger stalks in half lengthwise before slicing them into ¼-inch wide pieces)
  • ⅓ cup honey
  • 2 tablespoons cornstarch
  • ½ tsp cardamom
  • 1 teaspoon vanilla extract
  • Topping:
  • 1 cup old-fashioned oats
  • ¾ cup white whole wheat flour (or regular whole wheat flour/flour of choice)
  • ⅓ cup lightly packed brown sugar
  • ¼ teaspoon fine grain sea salt
  • 4 tablespoons butter, melted
  • 3 tablespoons plain yogurt (Greek or regular)
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a 9 by 9-inch baking dish, mix together the strawberries, rhubarb, honey, cornstarch, cardamom and vanilla extract.
  3. In a medium mixing bowl, stir together the oats, flour, brown sugar and salt
  4. Mix in the Greek yogurt and melted butter.
  5. Stir until all of the flour is incorporated and the mixture is moistened throughout.
  6. Dollop spoonfuls of the oat mixture over the strawberry-rhubarb filling and use your fingers to break up the mixture until it is evenly distributed.
  7. Bake for 35 to 40 minutes, or until the filling is bubbling around the edges and the top is turning lightly golden.
  8. Let the crisp rest for 5 to 10 minutes before serving.
  9. Serve with vanilla ice cream
Recipe by Sugar Plum Sisters at