Strawberry-Rhubarb Crisp

Strawberries and rhubarb are a match made in heaven. This is a wonderful summertime dessert. Serve Strawberry Rhubarb Crisp with a small scoop of vanilla ice cream.

Strawberry-Rhubarb Crisp



  • 2 pounds rhubarb
  • 3 cups strawberries, quartered
  • 2/3 cup granulated sugar
  • 1/4 cup instant tapioca
  • 1 lemon, zest and juice
  • 1/2 to 1 teaspoon cinnamon
  • Dash salt


  • 1 1/2 cups all-purpose flour
  • 3/4 cup brown sugar
  • 3/4 cup chilled butter
  • 1/2 cup chopped walnuts (optional)


  1. Mix rhubarb, strawberries, sugar, tapioca, lemon zest, lemon juice, cinnamon and salt. Spread in 9 x 13-inch baking dish.
  2. For topping, mix flour and brown sugar. Blend in butter as for pie crust until crumbly. Add nuts, if desired, and sprinkle over fruit mix.
  3. Bake at 375 degrees F for 40 to 45 minutes.

Prep time: 10 min | Cook time: 45 min | Yield: 12 servings

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