Strawberry Rhubarb Granola Crisp

Strawberry Rhubarb Granola Crisp

Tis the season when strawberries and rhubarb abound in gardens and farmers markets!  These late spring/early summer crops pair together perfectly with the sweetness of the strawberry offsetting the tartness of the rhubarb.  Rhubarb has always intimidated me, but this year I am determined to harvest and incorporate everything we can from our garden into our meals.  I’m so glad I did because rhubarb is super easy to harvest and prepare and this crisp turned out amazing.  In fact, Jim complimented that it was one of the best things he’s ever had!  I’ll link to the homemade granola recipe that we make and used for this but any granola should work.  Enjoy!

Strawberry Rhubarb Granola Crisp

Serves 6-8


  • 1 – 1 ½ cups of red rhubarb, choped into ½ inch peices
  • 1 quart strawberries, hulled and sliced
  • 1-2 Tbsp lemon juice
  • ½ cup organic cane sugar (optional – we omit for a tarter product)
  • 4 tbsp arrowroot powder
  • ½ tsp salt
  • 1 ½ cups granola
  • 2 Tbsp butter


  1. Heat oven to 375 and grease a 9 inch pie plate.
  2. Carefully stir together rhubarb, strawberries, lemon juice, sugar (if using), arrowroot, and salt directly in pie pan until arrowroot is well incorporated.
  3. Sprinkle granola evenly over the top and dot the two tbsp of butter on top of the granola.  
  4. Bake covered for 40-50 minutes until fruit is bubbling.  I only covered mine halfway through so you can see that the granola go a little browned.
  5. Let rest for 5-10 minutes so fruit can set.

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