Rhubarb & Strawberry Crisp

Craving a sweet slice of summer? This Rhubarb & Strawberry Crisp has it all — tangy fruit, buttery oat topping, and that nostalgic warmth only a spoonful of crisp can bring. Baked to golden perfection and served with a scoop of vanilla ice cream, it's the perfect seasonal dessert.

👇 Scroll for the full recipe and a few cheeky tips from Cathy.Don’t forget to like, comment, and subscribe — there’s more goodness where this came from!

Tangy, jammy fruit tucked under a golden, nutty blanket. Bliss in every spoonful.

The Filling

• 1 lb (450g) rhubarb stalks, trimmed and sliced ½-inch thick (about 4 cups)

• ½ lb (225g) fresh strawberries, hulled and quartered (about 2 cups)

• ½ cup (100g) granulated sugar

• 1½ tbsp cornstarch

• 1 tsp vanilla extract

Method

Toss & GlossIn a large bowl, combine the rhubarb, strawberries, sugar, cornstarch, and vanilla. Give it all a good stir until the fruit is evenly coated and the mixture turns glossy — no white streaks left behind.Tip it into a 2-quart or 8-inch baking dish (no need to butter it) and set it aside while you make that irresistible topping.

The Topping

Match Made In Heaven

• ¾ cup (95g) all-purpose flour

• ½ cup (100g) packed light brown sugar

• 2 tbsp (25g) granulated sugar

• ¼ tsp salt

• 6 tbsp (85g) cold unsalted butter, cut into ½-inch cubes

• ¾ cup (75g) old-fashioned rolled oats

• ½ cup (60g) chopped pecans

Method

Getting in the Mix

In a mixing bowl, whisk together the flour, both sugars, and salt until well combined. Use a spatula to break up any stubborn clumps of brown sugar — no sweet boulders allowed.Add the cold butter cubes and cut them in using a pastry blender until you’ve got coarse crumbs with a few pea-sized butter bits still lounging about.Too warm or in a rush? You can use a food processor up to this stage — but who needs the extra washing up?

Second Date

Now, stir in the oats and chopped pecans using a spoon or your fingers (go on, get involved).Spoon the topping evenly over the fruit — don’t press it down! You’re after golden, craggy peaks, not a cookie lid.

To Bake

Preheat your oven to 350°F / 175°C.Bake for 45–55 minutes, or until the fruit is bubbling around the edges and the top is deeply golden and crisp.Let it cool for 20 minutes before serving — just enough time to pop the kettle on or scoop a little vanilla ice cream. 🍨

One serving in NOT enough!

Please watch the video below. Enjoy your adventure time in the kitchen.

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