Meatless Mondays  |  Posted 07.25.16

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

A simple crisp bursting with sweet, juicy strawberries and tart rhubarb. Made with honey, oats and yogurt, this crisp is more healthy than most.

Serves: 8


  • 1 pound Strawberries, hulled and sliced into small bite-sized pieces
  • 1 pound (4 stalks) Rhubarb, cut into 1/4 by 1/2 inch pieces
  • 1/3 to 1/2 cup Honey
  • 3 Tbsp Cornstarch
  • 1 tsp Vanilla Extract
  • 3/4 cup Old-fashioned Oats
  • 3/4 cup White Whole Wheat Flour or flour of choice
  • 1/3 cup Lightly packed Brown Sugar
  • 1/4 tsp Fine Grain Sea Salt
  • 4 Tbsp Butter, melted
  • 3 Tbsp Plain Yogurt, Greek or regular


  1. Preheat the oven to 350 degrees Fahrenheit. In a 9 by 9-inch baking dish, mix together the strawberries, rhubarb, honey, arrowroot or corn starch and vanilla extract.
  2. In a medium mixing bowl, stir together the oats, flour, brown sugar and salt. Mix in the Greek yogurt and melted butter. Stir until all of the flour is incorporated and the mixture is moistened throughout.
  3. Dollop spoonfuls of the oat mixture over the strawberry-rhubarb filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down). Bake for 50 to 55 minutes, or until the filling is bubbling around the edges and the top is turning lightly golden. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream.

Note: The sweetness level of this crisp will depend on your fruit. Since rhubarb gets sweeter during the baking process, you can't really adjust for your desired sweetness before baking with more honey.

Source: Cookie and Kate