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Strawberry Rhubarb Crisp: Dutch oven outdoors or bake indoors
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5 from 2 votes

Dutch Oven Strawberry Rhubarb Crisp

Iconic spring ingredients of rhubarb and strawberries meld together in this delicious recipe for Strawberry Rhubarb Crisp. 
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Keyword: Dutch Oven Rhubarb Dessert, Strawberry Rubarb Crisp
Servings: 10 -12 servings
Calories: 615kcal
Author: Janet-Mountain Kitchen


For the Crumb:

  • 1 1/2 c. Flour
  • 1 c. Butter, melted
  • 1 1/4 c. Old Fashioned Oats
  • 1 1/2 c. Brown Sugar
  • 1 1/2 tsp Cinnamon

For the Filling:

  • 4 c. Rhubarb, diced
  • 2-3 c. Strawberries, sliced
  • 1/2-1 c. Water Depending on juiciness of strawberries
  • 1 1/2 c. Sugar
  • 3 Tbsp. Cornstarch
  • 1 1/2 tsp. Vanilla


  • For Dutch oven outdoors, light up ~ 25 coals
  • Mix together flour, oatmeal, brown sugar, cinnamon and butter.
  • Press 1/2 crumb mixture into greased 12 inch Dutch oven; reserve additional 1/2 mixture for topping.
  • Cover crumb crust with sliced rhubarb and strawberries.
  • For the filling, combine sugar, water, and cornstarch in saucepan; cook over medium to medium high heat stirring constantly until thickened and turning clear.
  • Remove from heat and stir in vanilla.
  • Pour topping over rhubarb/strawberries in Dutch oven.
  • Top evenly with reserve crumb mixture.
  • Bake for 50-60 minutes, start checking at 30 minutes: Dutch oven 17 coals spread evenly on top, 8 on bottom
  • Remove and let cool slightly, then serve with whipped topping or vanilla ice cream (then eat the leftovers for breakfast in the morning;)


  • For very clear filling, may substitute Ultra Gel for cornstarch: 1 Tbsp. cornstarch=2 Tbsp. Ultra Gel.
  • If you have a few blueberries laying around, throw them in.
  • For use indoors, preheat oven to 350, use a 9 x 13 inch greased pan, and follow above directions.


Calories: 615kcal | Carbohydrates: 108g | Protein: 7g | Fat: 18g | Sodium: 157mg | Fiber: 6g