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strawberry rhubarb crisp with star anise

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp is a tangy, sweet, and juicy dessert that has a mouthful of crisp oat and brown sugar topping in every bite. Try A La Mode!



  • 2.5 cups sliced Rhubarb About 5 Stalks
  • 2.5 cups Strawberries Hulled and sliced
  • 1/3 cup granulated sugar see notes
  • 2 teaspoons fresh orange juice
  • 2 tablespoons cornstarch or AP Flour
  • 1/2 tsp orange zest Optional!


  • 2/3 cup dark brown sugar
  • 1/2 cup AP Flour
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/8 tsp ground star anise
  • 5 tab butter chilled, then diced
  • 1/2 cup old fashioned oats


  1. Preheat your oven to 375 degrees. Butter a gratin dish.

    Hull and slice your strawberries. Clean and trim your rhubarb stalks. Slice them into half inch pieces. Put into a big bowl. Toss with orange juice, sugar, and flour. Put into your dish.

    For Topping:

    Add all ingredients except for butter and oats. Mix. Then cut in your butter with a pastry cutter. Mix in oats. Sprinkle over the top of the strawberry rhubarb filling,

    Bake for approx. 40 minutes, until the filling is bubbling and the crisp has browned. 

    Serve with vanilla ice cream.

Recipe Notes

Rhubarb is more tart in the early spring. By Summer the stalks mellow and sweeten out a bit. You can increase the sugar up to 1/2 cup if your stalks seem extra tart or you prefer a sweeter crisp overall.

For extra zest, add a little orange zest! I love to do this when I am serving the crisp with ice cream. I love tangy desserts!

If you prefer not to use star anise, try ginger.

If you want to try a different take on this strawberry rhubarb crisp, switch out the orange for lemon and swap the star anise for some fresh chopped thyme.