Rachael Rachael, a mom of two daughters, is a freelance editor and writer who enjoys gardening and dreams of keeping chickens in her suburban St. Louis backyard. In her spare time, she helps to edit her husband’s science fiction books. Read more of Rachael's work at www.rachaelsjohnston.com or contact her by emailing rachael@mumblingmommy.com.

When I was a kid, my great aunt had a large rhubarb patch growing in her back yard. The plants were intriguing, with their broad, large green leaves and pinkish-red stems. The leaves are actually toxic, but the tart stems are edible. My grandma often visited my great aunt and brought us home buckets full of long rhubarb stems, and we enjoyed Strawberry Rhubarb pie.

These days I buy my rhubarb from our local farmer’s market. Spring is winding down, so make use of these treats before they disappear. I’m more of a crisp kind of gal rather than a pie lover, so I usually make this strawberry rhubarb crunch recipe from Taste of Home for my family. The quick-cooking oats give it a nice texture and a healthy kick. This dessert goes well with vanilla ice cream or homemade whipped cream … or both.

Strawberry Rhubarb Crunch


1 cup all-purpose flour

1 cup packed brown sugar

¾ cup quick-cooking oats

1 teaspoon cinnamon

½ cup butter

4 cups sliced fresh or frozen rhubarb

2 cups fresh strawberries, sliced

1 cup sugar (I used about ¾ cup)

2 tablespoons cornstarch

1 cup water

1 teaspoon vanilla extract

Whipped cream or vanilla ice cream


In a bowl, combine the first four ingredients; cut in butter until crumbly. Press half into an ungreased 9-in. square baking pan. Combine rhubarb and strawberries; spoon over crust.

In a saucepan, combine sugar and cornstarch. Stir in the water and vanilla; bring to a boil over medium heat.

Cook and stir for 2 minutes. Pour over fruit. Sprinkle with remaining crumb mixture. Bake at 350° for 1 hour. Serve with ice cream or homemade whipped cream.

Homemade Whipped Cream


2 cups heavy whipping cream

2 to 4 tablespoons sugar, depending on your preference

1 teaspoon vanilla, if desired


Pour heavy whipping cream into a mixing bowl and add sugar. Add vanilla if desired. Use a mixer to whip cream for several minutes, until the consistency becomes stiff like whipped cream. Some people recommend chilling the beaters and empty bowl in the freezer for a while before making whipped cream, but I usually don’t do this. Serve immediately over strawberry rhubarb crunch … or any other dessert.

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Category: Recipes

Tags: crisp