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Strawberry-Rhubarb Crisp

  • servings: 8
Photography: Frederic Lagrange




For the fruit

  • 8 ounces strawberries, hulled and halved (quartered if large)
  • 8 ounces rhubarb, trimmed, cut into 1/2-inch pieces
  • 1/2 cup raw sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon coarse salt

For the topping

  • 1 cup rolled oats
  • 1/4 cup all-purpose flour
  • 1/4 cup unsalted butter (1/2 stick), melted
  • 1/4 cup brown sugar
  • 1/8 teaspoon coarse salt

For the garnish

  • Fresh basil leaves, torn if large


  1. Step 1

    Preheat oven to 375 degrees. In a large bowl, combine strawberries, rhubarb, raw sugar, cornstarch, and salt. Transfer to an 8-inch baking dish.

  2. Step 2

    In a medium bowl, combine oats, flour, butter, brown sugar, and salt. Stir until combined and slightly clumpy. Sprinkle over fruit.

  3. Step 3

    Bake until juices are bubbling in the center and topping is golden brown, about 45 minutes. Let cool slightly. Garnish with basil.

Whole Living, June 2011



Reviews (2)

  • 10 Jul, 2013

    Delicious! I added 1/2tsp. cinnamon to the topping and substituted stevia for the white sugar. No one could tell the difference!

  • 13 Mar, 2012

    This looks amazing! Is there a way to reduce or replace the sugar and butter, though? I'm trying to cut WAY back on refined sugars.