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in the kitchen with: sara remington’s strawberry rhubarb crisp

by Kristina Gill

When I was little, I dreamed of eating rhubarb pie. I have no idea why, but it was obviously something I had heard a lot about on television, especially with strawberries and whipped cream. I used to ask for it at home. I used to offer it as a dessert recommendation. “How about Strawberry Rhubarb Pie for dessert?” To this day, I’ve never had rhubarb pie, but the idea of it being irresistibly good has stuck in my head. When photographer Sara Remington ran some recipes ideas by me, which included Strawberry Rhubarb Crisp, how could I resist?! The vibrant colors in the images and easy recipe continue to confirm my idea that rhubarb must be absolutely fantastic in desserts. Though Sara uses strawberry and rhubarb here, you could substitute your favorite seasonal fruit with the same success. Give it a try as Sara has shared, or try it with your own fruit combos and let us know how it comes out! For more strawberry rhubarb recipes, visit our archives: Studio ChooTara Donne and Helene Dujardin have shared pie, compote and (gluten-free) financiers with us. — Kristina

About Sara: Sara Remington is a San Francisco-based food and travel photographer whose love affair with her camera started at age 13. She grew up in upstate New York and studied photography and cinematography at Syracuse University and FAMU in Prague, Czech Republic. She has been one of Photo District News’ “30 Photographers to Watch,” as well as a James Beard Award nominee for her photography in the Blue Chair Jam Cookbook. Other books Sara has worked on include the Mozza Cookbook, D.I.Y. Delicious, Eating Local, My Nepenthe and CelebraTORI.

Styling and photography by Sara Remington

Find out how easy it is to make this crisp after the jump . . .

Strawberry Rhubarb Crisp

Note: You can double this recipe if you have more than 2–4 people to serve, but I specifically made this smaller for couples.


  • 2 cups fresh rhubarb, 1-inch diced (about 3–4 stalks)
  • 2 cups fresh strawberries, hulled and halved if large (I purposely have the strawberries ripen a bit more to get them really juicy)
  • about 3/4 cup granulated sugar
  • 1 teaspoon grated orange zest
  • 1/2 tablespoon cornstarch
  • 1/4 cup fresh-squeezed orange juice
  • 3/4 cup all-purpose flour
  • 1/2 cup light brown sugar, lightly packed
  • 1/4 teaspoon kosher salt
  • 3/4 cup quick cooking (not instant) oatmeal
  • 7 tablespoons (about 3/4 stick) cold unsalted butter, diced
  • heavy whipping cream, for serving



1. Preheat the oven to 350 degrees F.

2. For the fruit, toss the rhubarb, strawberries, half of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Drain about 1/2 cup of the juice into a cup and set aside (you will use this later to pour over individual servings). Pour the mixture into an 8″ x 8″ baking dish and place it on a sheet pan lined with parchment paper.

3. For the topping, in the bowl of an electric mixer with the paddle attachment, combine the flour, the remaining half of the granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles (if you don’t have a mixer, you can use your hands to mash the butter with the other ingredients, but work quickly so the butter doesn’t melt). Sprinkle the topping over the fruit, covering it completely, and bake for about 45 minutes, until the fruit is bubbling and the topping is golden brown.

4. Once the crisp has cooled, pour a bit of the excess juice that was set aside on top of each serving. Serve warm with fresh whipped cream.

Why Sara Loves This Recipe

There are several reasons why I love this recipe. First, it’s foolproof. You can make it while on the phone, watching a movie, and talking at the same time and still not screw anything up. Second, everyone loves a sweet and gooey and crunchy dessert paired with fresh homemade whipped cream, including my new fiancé, Dan. Which brings me to the third reason — Dan loves me more every time I pull this together. What’s better than someone totally admiring you as you chop, stir, mix, and whip something you know you can’t mess up? I am slowly loving the kitchen again each time I make this dish. The best way to eat this is 15 minutes after cooling, standing up at the stove with a big spoon, straight from the pan, and in your PJs.

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  • This looks delicious Sara, beautiful styling and congratulations on the engagement!

  • Oh my goodness, I just want to dig in with that spoon start eating! Strawberry rhubarb is one of my very favorite summer flavor combos. Looks fabulous! And thank you to the introduction to Sara’s beautiful work, Kristina!

  • It’s the best time to make some plans for the future and it’s time to be happy.
    I’ve read this post and if I could I want to suggest you few interesting things or suggestions. Perhaps you could write next articles referring to this article. I want to read more things about it!

  • hello! i’ve been reading your blog for quite sometime now :) you’re actually on my blogroll! just wanted to say hi :)

  • sounds so delish, wonder if i can replace the butter with olive oil for a vegan version?

  • I’ve been making these all summer. I add a box of raspberries to the fruit and it is ncredible. My topping is very spartan – just 2 Tbl butter, 1/4 C flour and 2 Tbl of sugar, crumbled with my fingers and sprinkled on top of the fruit. Monica, I don’t know that the olive oil would work as well, but you can always give it a try and find out. Look for some vegan recipes for guidance.

  • Gorgeous … but just wanted to add that banana and rhubarb are THE most wonderful combination when cooked together. Try to add in some banan to this and you’ll be excitingly surprised :)

  • This looks SO good and refreshing! If you get a sec, I’d love to hear your thoughts on my latest blog posts.


  • Great photos! Looks fantastic. Strawberry rhubarb is one of my favorites! Will be bookmarking this recipe for when I can find good rhubarb at the store. Thank you!