Strawberry-Rhubarb Crisp

READY IN: 27mins
Recipe by weekend cooker

The cool tang of plain yogurt is good with the fruit flavors of strawberry, and rhubarb in this crisp. A little flour is added to the sweetened fruit to compensate for its juiciness.

Top Review by Annacia

Delicious sweet tart crisp. I made it with fresh cut rhubarb that went into the freezer as soon as it was washed and cut and summer strawberries that I had also frozen. It came out great. I don't own a glass pie plate so went with the lead of other reviewers and used the oven @ 350 but mine took closer to 45 mins to get a golden glow on top and get the juice's bubbling. A wonderful touch of summer in January.

Ingredients Nutrition


  1. Lightly butter a microwave-safe 10-inch glass pie plate.
  2. In a separate bowl, combine the sugar, and flour until blended.
  3. Add the rhubarb, strawberries, and candied ginger, if using, and toss to blend.
  4. Spread in an even layer in the prepared pie plate.
  5. In a large bowl, combine the brown sugar, flour, and oatmeal.
  6. Work in the butter with a fork until the mixture formscoarse crumbs.
  7. Sprinkle the mixture evenly over the fruit.
  8. Microwave uncovered on high power for 8 minutes.
  9. Turn the dish 1/2 turn and microwave 8-9 minutes longer, oor until the fruit is thickened and bubbly and the topping is crisp.
  10. Cool slightly before serving.
  11. Top each serving with a spoon of yogurt.

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