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Strawberry Rhubarb Crisp

Today is my husband's birthday.  Happy Birthday, Jason!!!  Each year I ask him what he would like me to make for his birthday dessert.  This year, he wanted a Strawberry Rhubarb Crisp.  I have never made one before so I went to to find out how to make it.  I sorted through the recipes, "No, I don't want sugar free,""Yes, I want extra crisp," and so on.  

Here is the recipe (and my adjustments) that I finalized on:
3 cups of sliced fresh strawberries
3 cups of diced rhubarb
1 cup of white sugar
3 TBSP of flour
1 cup of packed brown sugar
1 cup of softened butter
2 cups of oats
1 1/2 cups of flour

So off I headed to the store to buy what was needed.  Now I've never bought, or used, rhubarb before and had no idea how many stalks I needed to make 3 cups.  I asked an employee if she happened to know, and she didn't.  Then I turned to my trusty phone to google it!  I found out that 1 lb is equal to about 3 cups.  Funny thing was, the lady walking up behind me was about to buy some and needed the same measurements!  So I was able to help her out.  

Here I'll start the directions.  Dice up the rhubarb into chunks.  I needed about 4 stalks to make 3 cups.  It will vary depending on the size and thickness of what you have available to you.  

Next, slice up 3 cups of strawberries.

Mix the rhubarb and strawberries with 1 cup of white sugar and 3 TBSP of flour.  Spread out in a 9x13 baking dish.  

In another bowl, mix together 1 1/2 cups of flour, 1 cup of packed brown sugar, 2 cups of oats, and 1 cup of softened (not melted), butter.  Crumble the mixture on top in the baking dish.  Bake at 375 degrees for 45 minutes.  Top with ice cream (or without, which is how my husband prefers it), and ENJOY!