Strawberry Rhubarb Crisp

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  • 4 cups sliced rhubarb
  • 4 cups halved strawberries
  • 3/4 cup sugar (or more to taste)
  • 2 tablespoons arrowroot powder

Crisp Topping

  • 1 1/4 cups rolled oats (or use your favorite blend of rolled grains)
  • 3/4 cup unbleached white or whole wheat flour (feel free to substitute amaranth, brown rice or oat flour for the wheat flour)
  • 1 cup melted butter
  • 1 cup brown sugar


Mix together the rhubarb, strawberries, sugar and arrowroot powder and pour into a 9×13-inch baking dish. Top with the Crisp Topping and bake at 400° F for about 35 to 40 minutes, or until bubbly and golden brown.

For Crisp Topping

Stir ingredients together in a bowl.

Special notes:

Here are some variations.

Summer Fruit Crisp Filling

  • 5 cups chopped summer fruit, such as pears, nectarines, apricots or peeled peaches
  • 2 cups berries such as raspberries, blackberries, blueberries, or whatever you like!
  • 2 tablespoons arrowroot powder
  • 1/4 cup sugar (or more to taste depending on how ripe the fruit is)
  • Juice of 1/2 lemon

Place the fruit in a large bowl. Add the arrowroot and sugar gently to the fruit. Squeeze in the lemon juice. Pour into a 9×13 baking dish and proceed as directed.

Autumnal Fruit Crisp Filling

  • 8 cups chopped apples or pears in any combination
  • 1/2 cup sugar mixed with 1 teaspoon cinnamon or pumpkin pie spice
  • 1 1/2 tablespoons arrowroot powder
  • Juice of 1 lemon
  • 3 tablespoons butter
  • 1 cup chopped pecans or walnuts

Combine the fruit, sugar and cinnamon mixture, and arrowroot powder. Squeeze in the lemon juice. Place the fruit in a 9×13 baking dish. Dot the top of the fruit with butter. Add the pecans or walnuts to the crisp topping and proceed as directed.

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