Food & Drink Magazine

Strawberry Rhubarb Crisp #BrunchWeek

By Sue Lau @zzazzazza

Crisp and fruity dessert with Spring strawberries, rhubarb  and ice cream.

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp
By Sue Lau | Palatable Pastime

For my sixth and final offering for #BrunchWeek, I decided to wrap things up and wind things down with dessert. This time of year my thoughts are always on simple and easy strawberry desserts (besides the usual shortcake which I love!)

A couple of our sponsors, Nielsen Massey and Dixie Crystals, were generous enough to send along some product for me to use in making desserts, so I did. And one of the things I love most about this is how simple it is, and that you really can get this made in  little over half an hour. Served with a nice scoop of ice cream, it makes the perfect final touch to any special brunch.

I am glad you stopped by this week to see all the brunch recipes this group of bloggers (myself included) have been working on.  I was astounded at how many recipes there were! And yet, even now, there are a few more recipes for the day for you to browse so you can finalize your plans for a Mother’s Day brunch or just a nice breakfast on a lazy Saturday.

Don’t forget to sign  up for the prize drawings before they close. You can get full info on the prizes HERE and sign up on that page or the bottom of this one by clicking the rafflecopter. Thanks again for your interest in this project and good luck with the drawing!

Strawberry Rhubarb Crisp #BrunchWeek

Strawberry Rhubarb Crisp

  • Servings: 6-8
  • Time: 45mins
  • Difficulty: easy
  • Print

Strawberry Rhubarb Crisp


  • 2 cups chopped rhubarb
  • 3 cups chopped strawberries
  • 2  teaspoons Nielsen-Massey Orange Extract
  • 1 teaspoon Nielsen-Massey vanilla extract
  • 3 tablespoon all-purpose flour
  • 3 tablespoons Dixie Crystals granulated sugar

Crumb topping:

  • 1  cup all-purpose flour
  • 1/2 cup old-fashioned oats
  • 3/4 cup Dixie Crystals brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup cold unsalted butter
  • 1/4 teaspoon salt


  1. Preheat oven to 375ºF.
  2. Place rhubarb and strawberries in a mixing bowl and toss with flavored extracts, then again with the flour and sugar to coat evenly.
  3. Pour coated fruit into a deep dish pie plate or other suitable baking pan.
  4. Combine ingredients for crumb topping with a pastry blender or forks until crumbly and the flour is taken up and not powdery.
  5. Sprinkle topping evenly over the fruit.
  6. Bake the crisp in the preheated oven for 30-35 minutes or until golden brown on top.
  7. Serve crisp warm with ice cream, if desired.

From the kitchen of

May 7th Recipe Collection

BrunchWeek Beverages:

  • Iced Caramel Coffee by The Redhead Baker

BrunchWeek Breads, Grains and Pastries:

  • Chocolate Muffins by The Texan New Yorker
  • Cinnamon Apple Pancakes by Gluten Free Crumbley
  • Cinnamon Roll Apple Pancakes with Cream Cheese Drizzle by Rants From My Crazy Kitchen
  • Cranberry Orange Muffins by Books n’ Cooks
  • Lemon Blueberry Waffles with Sweet Blueberry Compote by Cooking In Stilettos
  • Oat Waffles with Fried Apples by Love & Confections
  • Orange Sweet Rolls by Making Miracles
  • Raspberry Coffee Cake by Hezzi-D’s Books and Cooks
  • Rosemary and Cornmeal Cake by Jane’s Adventures in Dinner

BrunchWeek Fruits, Vegetables and Sides:

  • Watermelon Noodle Salad by Forking Up

BrunchWeek Main Dishes:

  • Baked Salmon with Citrus Yogurt Sauce by Cindy’s Recipes and Writings
  • Cheddar French Toast with Crab Hollandaise by A Kitchen Hoor’s Adventures

BrunchWeek Desserts:

  • Apple Pecan Fritters with Caramel Icing by From Gate to Plate
  • Lemon Cupcakes with Lavender Frosting by A Day in the Life on the Farm
  • Salted Coffee Caramel Sauce by Culinary Adventures with Camilla
  • Strawberry Shortcake by Feeding Big and More
  • Strawberry-Rhubarb Crisp by Palatable Pastime

Click here to enter the Rafflecopter giveaway

BrunchWeek Rafflecopter

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up only. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.

You might also like:

Fresh Peach Buckle

Splenda Dutch Apple Pie

Blackberry-Pear Crisp

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