The Recipe Redux: Strawberry Rhubarb Crisp

  • Yield: 9-12 1x


  • 4 cups fresh rhubarb, 1/2-inch diced (4 to 5 stalks)
  • 4 cups fresh strawberries, hulled and quartered
  • 3/4 cups granulated sugar
  • Grated zest from 1 orange
  • 2 teaspoons arrowroot starch
  • 1/4 cup light brown sugar, packed
  • 1 teaspoon cinnamon
  • Pinch of kosher salt
  • 3/4 cup gluten-free oats
  • 2 tablespoons cornmeal (I use stone-ground gluten-free)
  • 1/4 cup cold unsalted butter, diced


  1. For the fruit, toss the rhubarb, strawberries, granulated sugar and the orange zest together in a large bowl. In a small cup, mix arrowroot starch with 1-2 tablespoons of water (or any juices collected from the berries and rhubarb.) Pour fruit into 9-by-9-inch baking dish. Set aside.
  2. For the topping, in the bowl, combine brown sugar, cinnamon, salt, oatmeal and cornmeal. With a pastry blender, cut in butter until mixture crumbles.
  3. Sprinkle the topping over the fruit, and bake at 375 degrees for 45-55 minutes or until the fruit is bubbling and the topping is golden brown. Serve warm or room temp with ice cream.