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Strawberry-Rhubarb Crisp

Strawberry-Rhubarb Crisp
Strawberry-Rhubarb CrispNathan Congleton / TODAY
Cook Time:
1 hr
Prep Time:
20 mins

Chef notes

As long as I can remember, my mom has been baking rhubarb crisps. As a kid, I was afraid to even try a bite. Rhubarb sounded funny, like an old lady's name, and it looked like a vegetable! No thank you. Of course, in my wise old age, I now realize how delicious it is and appreciate anything my mom is willing to cook or bake for me.

Technique tip: It always helps to spray the bottom of the pan with nonstick cooking spray, or to line it with parchment paper. Using a rubber spatula will also ensure that the mixture spreads evenly.

Swap option: If you don't have, or don't like, strawberries, you can use blueberries instead.


  • 1 cup all-purpose flour
  • 3/4 cup oats
  • 1 teaspoon ground cinnamon
  • 1 cup brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup walnuts or pecans, chopped
  • 1 cup granulated sugar
  • 1 cup water
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla
  • 4 cups rhubarb, chopped
  • 1 cup strawberries, chopped
  • Vanilla ice cream, for serving



Preheat oven to 350°F.


Combine flour, oats, cinnamon, brown sugar, butter and nuts. Press half of mixture into an 8- by 8-inch baking pan.


Cook granulated sugar, water, cornstarch and vanilla on stove over medium-high heat until very thick. Add rhubarb and strawberries and mix thoroughly.


Spread on top of pan and top with remaining oat mixture. Bake for 1 hour.


Serve warm with vanilla ice cream.