First Prize Strawberry Rhubarb Crisp recipe

First Prize Strawberry Rhubarb Crisp


This First Prize Strawberry Rhubarb Crisp recipe is a perfect pairing of sweet strawberries and tart rhubarb. The crispy oat topping is the perfect contrast to the tender fruit beneath it. This dish serves up to 8, making it ideal for a family get-together or a potluck party.


  • Calories: 300
  • Total Fat: 11g
  • Saturated Fat: 6g
  • Cholesterol: 25mg
  • Sodium: 75mg
  • Total Carbohydrates: 47g
  • Dietary Fiber: 3g
  • Sugars: 28g
  • Protein: 3g


  • 4 cups sliced rhubarb
  • 4 cups sliced strawberries
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup old fashioned oats
  • 1 cup brown sugar, packed
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, cut into pieces


  1. Preheat oven to 375°F. Butter an 8 inch pie dish.
  2. Combine rhubarb, strawberries, sugar, cornstarch, and vanilla extract in a large bowl until well mixed. Pour the mixture into the buttered pie dish.
  3. In a separate bowl, combine flour, old fashioned oats, brown sugar, and salt. Use your fingers to gently work in the butter until the mixture resembles coarse breadcrumbs. Spread the topping over the rhubarb and strawberry mixture in the pie dish.
  4. Bake for 45-50 minutes or until the topping is golden brown and the fruit mixture is bubbly.
  5. Let cool for at least 15 minutes before serving.

Additional Notes

  • Best served warm with a scoop of vanilla ice cream.
  • Cooking Time: 45-50 Minutes
  • Servings: 8
  • Preparation Time: 20 Minutes
  • Category: Desserts
  • Cuisine: American

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