Strawberry Rhubarb Walnut Crisp
Recipe type: dessert
Serves: 6-8
  • 6 tablespoons unsalted butter, at room temperature (can substitute coconut oil)
  • ⅓ cup brown sugar or palm sugar
  • ¾ cup all-purpose flour
  • 1 cup quick-cooking oats
  • ½ cup finely chopped walnuts
  • ½ teaspoon salt
  • For the strawberry rhubarb filling:
  • 3 cups diced rhubarb
  • 4 cups strawberries, sliced
  • ¾ cup granulated or palm sugar
  • 1 tablespoon arrowroot powder or cornstarch
  • ¼ cup orange juice
  1. Preheat your oven to 350ºF.
  2. Mix together the butter, brown sugar, flour, oats, walnuts, and salt with a fork until crumbly. Set aside.
  3. Toss the rhubarb and strawberries in the sugar. In a small bowl, combine the arrowroot and orange juice until the arrowroot is dissolved. Add to the rhubarb and strawberries and stir to coat.
  4. Pour the strawberries into 9x13" baking dish. Sprinkle the topping over the fruit evenly.
  5. Bake for 50-60 minutes, until the fruit is thick and bubbling and the topping is golden brown. Serve warm or cool. Ice cream is always a good choice.
Substitute the rhubarb and strawberries with any summer fruit that is in season. Try a mixed berry or a peach crisp.
Recipe by Life Your Way at