Strawberry-Rhubarb Crisp

"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."
Strawberry-Rhubarb Crisp created by Lalaloula
Ready In:



  • Lightly butter a microwave-safe 10-inch glass pie plate.
  • In a separate bowl, combine the sugar, and flour until blended.
  • Add the rhubarb, strawberries, and candied ginger, if using, and toss to blend.
  • Spread in an even layer in the prepared pie plate.
  • In a large bowl, combine the brown sugar, flour, and oatmeal.
  • Work in the butter with a fork until the mixture formscoarse crumbs.
  • Sprinkle the mixture evenly over the fruit.
  • Microwave uncovered on high power for 8 minutes.
  • 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.
  • Cool slightly before serving.
  • Top each serving with a spoon of yogurt.
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  1. 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.
  2. Sydney Mike
    Although I'm more for heating up or melting/softening things in the microwave, I did follow your recipe right on down, & must say that baking in that contraption was easy as crisp (or 'pie' if you want to be accurate)! Anyway, your recipe for this crisp is a real keeper! Absolutely loved everything about it, the easy of prep, the combo of flavors, everything! Thanks for sharing the recipe! [Made & reviewed in I Recommend recipe tag]
  3. Lalaloula
    This is such a great recipe!!!! Loved it! :) I didnt see that it was meant to be made in the microwave, but when I saw that I thought why not try it and it worked out fabulously. The topping was soft where it touched the fruit and crispy enough on top for us. <br/>The fruit filling was sooo yummy, loved the tart rhubarb with the sweet strawberries. YUM! I used only 1 tbs of splenda in the filling and 1 tbs of splenda brown sugar blend in the topping, which was enough sweetness for us.<br/>I served the crisp with vanilla yogurt and everyone raved about it. THANK YOU SO MUCH for sharing this keeper with us, weekend cooker!<br/>Made and reviewed for WTTM April 2011.
  4. Lalaloula
    Strawberry-Rhubarb Crisp Created by Lalaloula
  5. Lalaloula
    Strawberry-Rhubarb Crisp Created by Lalaloula

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