Dugan's Kitchen

Great meals made easy!

Old-Fashioned Strawberry-Rhubarb Crisp

When I was young my Irish mother used to make a rhubarb sauce that we would eat for breakfast with toast.  Sometimes she would include strawberries, sometimes not. I always thought it was just some special dish Mom made as I never heard of anyone else eating rhubarb. Then I met my husband and his favorite pie was strawberry-rhubarb. We moved into our current house and our next door neighbor also shared a love for this delicious pie. A few years ago we went to Ireland and stayed in a bed and breakfast in Dublin. Every morning they served a traditional Irish Breakfast…sausage, beans, tomatoes, mushrooms…but they also served frittatas, omelettes, fresh fruit and baked goods, and rhubarb sauce! It brought me back to my childhood and I realized that the use of rhubarb is not all that uncommon after all.

This past weekend I saw rhubarb at the store and decided to make a crisp for a change. The original recipe called for mass quantities of sugar, so I cut it down a bit.  Also, it was supposed to be made in a 9 x 13 pan, which I did, but I felt the topping masked the strawberries and rhubarb, so I also made those adjustments here.

If you’ve never had rhubarb it’s certainly worth a try!

Old Fashioned Strawberry-Rhubarb Crisp

  • Servings: 8
  • Difficulty: Easy
  • Print

Ingredients –


Fruit mixture


  • 2 pounds rhubarb stalks, sliced ½ inch thick
  • ¾ cups sugar
  • 1 pound strawberries, hulled and quartered
  • 3 tablespoons corn starch
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon pure vanilla extract




  • ½ stick unsalted butter, softened
  • ¾ cup light brown sugar, packed
  • ¾ cups all-purpose flour
  • ¾ cups quick-cooking rolled oats
  • 1½ tablespoons canola oil
  • 1¼ teaspoon cinnamon
  • ½ teaspoon salt


  1. Preheat oven to 375°
  2. In a bowl, toss the rhubarb with ½ cup sugar and let stand for 15 minutes, stirring occasionally.
  3. In another bowl, toss the strawberries with the remaining ¼ cup sugar and let stand for 10 minutes, stirring occasionally.
  4. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice.
  5. Add the cornstarch, lemon juice, and vanilla to the fruit and stir thoroughly.
  6. Transfer the mixture to a 10-by-10 inch glass baking dish.
  7. For the topping, combine all the ingredients in a medium bowl. Using a pastry cutter or your fingers, mix the ingredients together until large crumbs form.
  8. Sprinkle the topping evenly over the fruit and bake for 30 minutes.
  9. Reduce the oven temperature to 325° and continue baking for about 30 minutes longer, or until the fruit filling is bubbling and the topping is golden brown.  Let the crisp rest for 10- to 20 minutes before serving.

    The final product...nice and golden brown!

    The final product…nice and golden brown!

If you like ice cream with your pie, try some vanilla ice cream with the crisp…it’s delicious!







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This entry was posted on August 10, 2015 by in Desserts and tagged , .

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