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I’m the world’s least picky eater, so there aren’t many things I haven’t eaten. Food like kimchi, octopus, dragonfruit…you name it, I’ve probably had (and liked) it! But one thing I have surprisingly never tasted? Rhubarb.
That all changed over the weekend, however, when I decided to try my hand at Ina Garten’s strawberry rhubarb crisp. I love strawberries, I love crisps, I love Ina—it sounded like a (literal) recipe for success. So I headed off to the market, on the hunt for what my grandma described as “bright red celery stalks” (aka rhubarb) and plenty of butter.
Here’s what happened after all the mixing and baking!
How to Make Ina Garten’s Strawberry Rhubarb Crisp
Lauren Habermehl for Taste of Home
Ingredients
Lauren Habermehl for Taste of Home
- 4 cups fresh rhubarb, diced into 1-inch pieces
- 4 cups fresh strawberries, hulled and halved
- 1-1/4 cups granulated sugar
- 1-1/2 teaspoons grated orange zest
- 1 tablespoon cornstarch
- 1/2 cup fresh-squeezed orange juice
- 1 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/2 teaspoon kosher salt
- 1 cup quick-cooking oatmeal
- 12 tablespoons cold unsalted butter, diced
Directions
Step 1: Prepare the filling
Lauren Habermehl for Taste of Home
Preheat the oven to 350°F. Then, combine the diced rhubarb, strawberries, 3/4 cup of sugar and orange zest in a large bowl. In a separate smaller bowl (or measuring cup), stir the cornstarch into the orange juice until the cornstarch is completely dissolved. Next, stir that mixture into the fruit and pour the entire mixture into an 11-by-8-inch baking dish.
Place the dish on top of a baking sheet lined with parchment paper. (This will help prevent the crisp from bubbling over and burning on the floor of your oven.)
Step 2: Make the topping
Lauren Habermehl for Taste of Home
Use an electric mixer (or stand mixer) to combine the flour, the remaining 1/2 cup of sugar, brown sugar, salt and oatmeal. Then, turn the mixer down to a low speed, and add in the butter until the mixture is crumbled.
Step 3: Bake
Lauren Habermehl for Taste of Home
Sprinkle the crumble topping over the fruit mixture in the baking dish. Bake for about an hour or until the topping is a golden brown. I used this time to read about Ina Garten’s new cookbook.
Initial Thoughts & Reaction
Lauren Habermehl for Taste of Home
I pulled my crisp out of the oven after 50 minutes. (It was already getting a bit toasty.) The crisp looked delicious. It smelled delicious. Even the bubbling of the fruit sounded delicious. I didn’t even want to wait for it to cool off to dig in—and I didn’t have to. Because unlike revenge, Ina Garten’s strawberry rhubarb crisp is a dish best served warm (and with a dollop of ice cream or whipped cream).
The Verdict
I was hooked at first bite. The texture was on point—the crispy crumble topping gave way to a warm, gooey fruity filling. It was so tasty, in fact, that I was hesitant to share with my family (although I did let them have a few bites mostly to show off my newfound rhubarb baking skills).
I’d only make one change to this recipe: doubling or at least increasing the topping ingredients. I’m a big crumble topping fan, and I like to go heavier on the topping-to-filling ratio than Ina does, apparently!
Here Are More Strawberry Rhubarb Recipes to Make This Summer
Strawberry Rhubarb Dump Cake
It always seems like my rhubarb goes bad in a hurry, so I was looking for a simple way to combine two of my favorite flavors in an incredibly easy dessert. I added extra spices to enhance the flavor of this strawberry-rhubarb
dump cake for a sweet treat my whole family loved! —Jessica Bridge, Grand Junction, Colorado
Go to Recipe
Strawberry Rhubarb Cheesecake BarsThese cheesecake bars layer a buttery pecan shortbread crust with a rich and creamy filling and sweet-tart strawberry rhubarb jam. For larger squares, cut into nine bars instead of 16. —Amanda Scarlati, Sandy, Utah
Pecan Strawberry Rhubarb CobblerChock-full of berries and
fresh-picked rhubarb, this pretty cobbler is the perfect finale for a dinner for two. Pecans in the topping and the delicious dessert sauce make it extra special. —Lily Julow, Lawrenceville, Georgia
Rhubarb CrumbleTo tell you the truth, I'm not sure how well my strawberry rhubarb crumble keeps—we usually eat it all in a day! You can skip the apples and strawberries in the recipe, which I do sometimes. But they do make this quick, easy dessert extra good. —Linda Enslen, Schuler, Alberta
Nut-Topped Strawberry Rhubarb MuffinsA sweet, crispy topping highlights these tender muffins that are filled with two favorite spring foods, rhubarb and strawberries. They're perfect for a brunch or a grab-and-go breakfast. —Audrey Stallsmith, Hadley, Pennsylvania
Strawberry Rhubarb Cake with OrangeI came up with this strawberry rhubarb cake when I wanted to make something with rhubarb and strawberries that wasn't a pie. If you know someone who hasn't tried rhubarb before, this is a great way to introduce them to it. —Theresa Kreyche, Tustin, California
Berry Rhubarb FoolA "fool" is a British dessert that's usually made with custard. This is a modified, quicker version I created. My kids love it because it
doesn't taste like rhubarb—so I guess it's well named! —Cheryl Miller, Fort Collins, Colorado
Lemon Rhubarb Tube CakeFor a taste of summer, try this dessert. The cake's fresh lemon flavor and tart rhubarb topping are so refreshing. —Courtney Stultz, Weir, Kansas
Strawberry-Rhubarb Upside-Down CakeI prepare this colorful dessert quite often in the late spring or summer when fresh rhubarb is abundant. I make this rhubarb cake with cake mix and take it to church potlucks. People actually line up for a piece. —Bonnie Krogman, Thompson Falls, Montana
Berry-Apple-Rhubarb PieI make this family favorite every year for a gathering at my sister's, where the recipe is known as "Uncle Mike's pie." I use only fresh berries, apples and rhubarb that I grow myself. —Michael Powers, New Baltimore, Virginia
Strawberry Rhubarb CreamA friend gave me this recipe a long time ago. It’s rich and creamy yet refreshing. I make this often in early summer when rhubarb is readily available. —Norma DesRoches, Warwick, Rhode Island
Strawberry Rhubarb Coffee CakeAlthough my coffee cake makes a large pan, it never lasts very long! It's great for a Sunday brunch after church and nice to bring to family reunions, too. —Dorothy Morehouse, Massena, New York
Strawberry Rhubarb PieWhile growing up on a farm, I often ate rhubarb, so it's natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin, red rhubarb stalks for the filling. These two little secrets helped this strawberry rhubarb pie recipe win top honors at the 2013 Iowa State Fair. —Marianne Carlson, Jefferson, Iowa
Rhubarb Strawberry CrunchGarden-fresh rhubarb is put to great use in this easy recipe. It's wonderful with ice cream. —Barbara Foss, Waukesha, Wisconsin
Strawberry-Rhubarb Cream DessertA neighbor shared this recipe with me, and I created my own variation using garden-fresh rhubarb and strawberries. The shortbread crust and creamy sweet-tart layers went over big at a family party—not a crumb was left! —Sara Zignego, Hartford, Wisconsin
Rhubarb Berry Coffee CakeI rely on a cake mix to speed the prep for this moist streusel-topped dessert that pairs tart rhubarb with sweet strawberries. It's great all by itself, but feel free to add some frosting or ice cream. —Jackie Heyer, Cushing, Iowa
Slow-Cooker Rhubarb Strawberry SauceWe recently started growing our own rhubarb, and we live in a part of Oregon where strawberries are plentiful. I created this to drizzle over ice cream and filled a crisp with the rest. —Kim Banick, Salem, Oregon
Winnie's Mini Rhubarb & Strawberry PiesEvery spring, we had strawberries and rhubarb on our farm outside Seattle. These fruity hand pies remind me of those times and of Grandma Winnie’s baking. —Shawn Carleton, San Diego, California
Strawberry-Rhubarb Ice PopsThese cool, creamy pops are a deliciously different way to use up the bounty from your rhubarb patch. —Donna Linihan, Moncton, New Brunswick
Rhubarb Berry Cheesecake PieMy grandparents grew a ton of stuff in their garden, including rhubarb and strawberries. We typically baked it into pies and cobblers, but then Mom found this recipe and it became a fresh, new favorite. —LeeAnn McCue, Charlotte, North Carolina
Rhubarb and Strawberry Coffee CakeVanilla cake with cream cheese filling and strawberry rhubarb sauce make a grand finale for a Mother’s Day brunch. I made this to honor our moms and grandmothers. —Danielle Ulam, Hookstown, Pennsylvania
Slow-Cooked Strawberry Rhubarb SauceThis tart and tangy fruit sauce is excellent over pound cake or ice cream. I have served this topping many times and have gotten rave reviews from friends and family. —Judith Wasman, Harkers Island, North Carolina
Strawberry/Rhubarb Crumb PieEveryone seems to have a rhubarb patch here in Maine. This pie won first prize at our church fair; I hope it's a winner at your house, too! —Paula Phillips, East Winthrop, Maine
Strawberry-Rhubarb Flip CakeMy friend Dave always brought two strawberry rhubarb cakes to work to celebrate his birthday. He’d use up rhubarb growing in the yard and treat his co-workers. —Charlene Schwartz, Maple Plain, Minnesota
Rhubarb CrispI found this strawberry rhubarb crisp recipe on a box of Quaker Oats about 20 years ago. It's quick and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert! —C.E. Adams, Charlestown, New Hampshire
Rhubarb Fool with StrawberriesA fool is a classic British and Irish dessert that's usually made with whipped cream and cooked fruit. Try my quick version with rhubarb and berries. —Cheryl Miller, Fort Collins, Colorado
Rhubarb Icebox DessertA light and fluffy marshmallow layer tops the tart rhubarb filling in this delicious make-ahead recipe. —Renee Schwebach, Dumont, Minnesota
Rhubarb Berry Upside-Down CakeI had leftover rhubarb and wanted to create something fresh. With blueberries, strawberries and dried cranberries on hand, I discovered I had a berry upside-down cake. —June Paul, Portage, Wisconsin
Updated: Mar. 01, 2023
