I’m not sure what it says about the state of my marriage that for Ben and my first-year wedding anniversary I made a mini tiered layer cake, for our second I made a one-bowl skillet cake, and for our third, I made the ultimate in all lazy desserts: a Strawberry Rhubarb Crisp. Clearly, I’m slipping.

Healthy Strawberry Rhubarb Crisp

In my defense, Ben prefers desserts that are of the homey, less fussy variety than the fancy Sprinkles Bakeshop Fresh Strawberry Layer Cake (with fluffy cheesecake frosting!) that I made for our one-year wedding anniversary. Our wedding cake was strawberry, so I thought it would be fun to recreate it, and I’m glad I did—that recipe is the best strawberry cake I’ve ever had, and I’m glad we ate it together, fresh newly weds that we were.

For our two-year anniversary, I thought about making the strawberry layer cake again, but it occurred to me that, in our growth of comfort with one another as husband and wife, wouldn’t it make sense to have a more comfortable dessert? I kept the strawberries for tradition but lost the fuss, and this one-bowl Roasted Strawberry Almond Skillet Cake came into being. It’s now one of my favorite desserts for entertaining, because it’s so easy to make and a guaranteed crowd-pleaser.

Strawberry Rhubarb Crisp. Easy and healthy recipe

As we approached our three-year anniversary, I deliberated what strawberry dessert I should make to commemorate the milestone. Strawberry cheesecake, strawberry mousse, and this outrageous strawberry pie all crossed my mind, but honestly, the dessert that feels the most appropriate is one of the most simple: strawberry rhubarb crisp.

Healthy Strawberry Rhubarb Crisp with Oatmeal Cookie Topping

Healthy Strawberry Rhubarb Crisp with Oatmeal Cookie Topping

On our one-year wedding anniversary, I shared a few silly marital lessons learned, and for our two-year, I did something similar, though I took a more heartfelt approach. Now for our three-year, I’m not sure I’m much wiser, though my decision to make strawberry rhubarb crisp to celebrate it tells me something about this third year together.

Although I didn’t immediately recognize it until I sat down to write this post, our third year of marriage has been packed with transition. Ben graduated law school. We spent a month in France. I quit my job to start blogging full time. We moved to Milwaukee and bought a house (the house that Ben grew up in…from his parents). Ben went from student to practicing attorney. Now, instead of balancing time in the library and trying to cram my excess bakeware underneath our bed, we’re seeding our lawn and trying to be intentional about staying away from our phones in the free evenings we finally have together.

Strawberry Rhubarb Crisp

To be completely candid, I thought we’d have a lot more of that golden evening time than we do. Between long work hours, the dishes, and the little unexpected tasks that arrive with obnoxious regularity (car maintenance; paying the credit card; fixing the leaky shower), nights disappear quickly around here, as I am sure they do in your home too.

I could spend a few hours on an elaborate anniversary dessert, which I am sure Ben would appreciate in context, but I’d prefer to spend that time exactly where I’m so happy my third year of marriage has landed me: watching the final season of The West Wing beside my husband, on a couch in our new home. To celebrate, we’ll go out to dinner (Ben’s surprise pick—naturally, I’m hoping for a French bistro), come home, and heat up two giant bowls of this strawberry rhubarb crisp. We’ll add too much vanilla ice cream and turn on Netflix. Then, I’ll go back for seconds on the crisp, which I’ll say I regret but really don’t, because trust me: you will never ever regret having seconds of this strawberry rhubarb crisp.

Easy Strawberry Rhubarb Crisp with Oatmeal Topping

About This Healthy Strawberry Rhubarb Crisp

Last summer, I baked a strawberry rhubarb crisp from Food and Wine, and although I loved the hit of cinnamon in the topping, I found it to be quite sweet. For today’s recipe, I meant just to tweak Food and Wine’s here and there—more naturally sweet strawberries to offset the tart rhubarb; honey instead of granulated sugar; Greek yogurt to replace some of the butter in the topping—but before I knew what had happened, I’d dropped lemon in favor of orange (because I love orange with strawberry and cinnamon), added a heap of vanilla extract to the filling (because it’s delightful), and snuck some shredded coconut into the topping (because its subtle crunch makes any crisp irresistible). At this point, I’m not sure it resembles the Food and Wine version particularly closely, but I am sure that it is very very good.

This strawberry rhubarb crisp is lightly tart, juicy with fruit, and the topping is extra thick and tastes like a giant oatmeal cookie. I highly recommend the crisp smothered in vanilla ice cream for dessert, served with yogurt for breakfast, or cold right out of the refrigerator for whenever no one is watching.

Easy Strawberry Rhubarb Crisp

More Delicious Fruit Crisps

The Best Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp Storage Tips

  • To Store. Leftover crisp can be covered and refrigerated for 4 days.
  • To Freeze. Place crisp in an airtight freezer-safe storage container for up to 1 month. Let thaw overnight in the refrigerator before reheating.

Strawberry Rhubarb Crisp with Oatmeal Cookie Topping

To my husband: Thank you for showing me what love is every day by your example, and for loving me equally, whether I serve us a fancy cake, a strawberry rhubarb crisp, or a sleeve of Oreo cookies for dessert. I’m so glad you’re the one I’ll be eating it beside on the couch.

Healthy Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

4.67 from 3 votes
A strawberry rhubarb crisp with a healthy oatmeal topping, bright orange zest, honey, and warm cinnamon. Wholesome and delicious!

Prep: 25 mins
Cook: 50 mins

Servings: 1 9x9-inch crisp (serves 6)

Ingredients
  

For the Filling:

  • 1 pound strawberries hulled and quartered
  • 1 pound rhubarb cut into 1/2-inch dice (about 4 or 5 stalks)
  • 2 tablespoons all purpose flour
  • 1/3 cup honey
  • 1/2 orange zested and juiced
  • 1 tablespoon vanilla extract

For the Topping:

  • 3/4 cup old fashioned rolled oats
  • 2/3 cup white whole wheat flour or all purpose flour
  • 1/4 cup shredded sweetened coconut
  • 1/4 cup light brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon kosher salt
  • 1/4 cup plain yogurt I use non-fat Greek
  • 1/4 cup cold unsalted butter cut into small, thin pieces
  • Vanilla ice cream or yogurt for serving

Instructions
 

  • Place rack in the center of the oven and preheat oven to 350 degrees. Place the strawberries and rhubarb into a 9x9-inch or other similarly sized baking dish, then sprinkle the flour over the top. Add the honey, orange zest, orange juice, and vanilla extract. Stir gently to combine and evenly coat the strawberries and rhubarb.
  • In a large bowl, stir together the oats, white whole wheat flour, coconut, brown sugar, cinnamon, and salt. Add the Greek yogurt and stir until the ingredients are somewhat moistened, then add the butter. Working quickly with your fingers, rub in the butter, until it is in small pieces about the size of your thumbnail (some pieces will be larger than others). Break the topping mixture over the fruit, placing it so that the fruit is lightly and evenly covered (some fruit may show through).
  • Bake the crisp for 50 to 55 minutes, until the filling is bubbly at the edges and the top is light golden brown. Let rest for 5 to 10 minutes. Serve warm, topped with vanilla ice cream or yogurt as desired.

Notes

  • Leftover crisp can be covered and refrigerated for 4 days or frozen for 1 month.

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And just to make this an official anniversary post: gratuitous wedding picture (more here).

Wedding Photo

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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72 Comments

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  1. Ooh, this was so tasty!  I had a couple quarts of very ripe strawberries from the farmers market, but only had plans for 1 cup to be made into smitten kitchen’s strawberries and cream biscuits (freezing a batch of those means fresh strawberry goodness this winter!).  Then I said to myself, Hey, we haven’t had a strawberry rhubarb crisp this year.  Love the orange and vanilla with the rhubarb.  I always add orange zest to a rhubarb pie, but not vanilla.  It definitely takes it up a notch, and so does the coconut.  Awesome!

    1. Sarah, I’m so excited to hear that you liked this. I fully support your decision to maximize the strawberry/rhubarb intake while the season lasts! Thanks so much for trying the recipe and letting me know!

  2. Hi Erin, Every rhubarb recipe I see I want to make (& this is certainly one!) My problem is I cannot find rhubarb anywhere when not in season). I seldom find it when in season. I’ve been told to look for it in the frozen fruits section, never any there, & I’ve tried many big grocery stores, also have friends looking for me. Any suggestions, other than freezing my own, as I can never find enough to buy to freeze & also to use immediately.

    1. Hi Judy! I actually have a hard time finding rhubarb out of season too (I don’t think I’ve ever seen it fresh out of season). We have one specialty grocery store that sells it frozen, so I sometimes buy it there. Do you have any more natural grocery stores or even a Whole Foods? You could try calling around so that you save yourself time driving to look. If all else fails, you can make this crisp with all strawberries and reduce the amount of honey a bit, since strawberries are sweeter than rhubarb. I know it’s not quite the same, but it will still be delicious!

  3. I made this recipe today but substituted Earth Balance for butter and coconut yogurt instead of Greek yogurt. Just thought I’d share for anyone looking to make it dairy free!5 stars

  4. Crumble was excellent but too liquidy … I think it might have been from the juice from the orange so perhaps you could indicate a measurement. Or maybe it was the liquid from the rhubarb and strawberries? Otherwise, was very tasty and not too sweet.4 stars

    1. Hi Joanne! It may have been that your rhubarb and strawberries were particularly liquidy, especially if either of them were frozen. I’m glad to hear you enjoyed the taste of the crisp!

  5. I love your recipes! Could you do this recipe with just rhubarb? We have a lot but not quite enough to make jam. 5 stars

    1. Hi Jess! I haven’t tried the recipe this way, but you may want to add a little extra honey since rhubarb isn’t as sweet as strawberries. If you decide to experiment with it, I’d love to hear how it goes!

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