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Royal Rhubarb Crisp

Karen Martin

"If you love rhubarb-strawberry mixtures, you'll love this sweet rhubarb crisp."
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1 h 35 m servings 237 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 43.6g
  • 14%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 192 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix rhubarb, white sugar, tapioca, and salt in a large bowl and toss to coat; let rest, stirring occasionally, for 30 minutes.
  3. Stir strawberries into the rhubarb mixture; spread into a casserole dish.
  4. Stir oats, brown sugar, flour, and butter together in a separate bowl until crumbly; sprinkle over the fruit mixture in the casserole dish.
  5. Bake in preheated oven until set, about 45 minutes.


  • Cook's Note:
  • If using fresh strawberries, increase amount to 1 cup slices.

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Read all reviews 3
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This is exactly what I was looking for, a rhubarb-strawberry crisp and an oat topping with brown sugar! I appreciate that this uses a little less sugar than most rhubarb recipes too. I let the r...

We used our fresh Rhubarb and last years fresh frozen strawberries. We doubled the recipe and put it in a large rectangular cake pan. It was delicious! We added about 1 1/2 teaspoons of cinna...

This was a hit at our house. I used fresh strawberries instead of frozen, and had to add to the amount of crisp. Next time I would cut back on the sugar as it was a little too sweet. Thanks

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