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I would like to dedicate today’s recipe to John T. a member of our church. He told me one day that I should do more recipes with “rhubarb and chocolate!” Now, I think he actually meant that I should do chocolate recipes and more rhubarb recipes, but the way he said it was more like chocolate rhubarb recipes. Well, I haven’t ever heard or a recipe containing both chocolate and rhubarb, but chocolate is good and rhubarb is good so perhaps they would be good together. I decided to add strawberries too to help bind the chocolate and rhubarb together because both are good with strawberry. And that’s how Chocolate Strawberry Rhubarb Crisp was born.
On the first making of this recipe, I used 4 cups of strawberries and 2 cups of rhubarb. I decided that there was not enough much fruit to the amount of chocolate crumble on the top. So, I increased the fruit to 5 cups strawberries and 4 cups rhubarb. The first batch was pretty tasty, but the second batch was much better. More fruit is good. So without further eloquence, let’s make this!
Place the strawberries and rhubarb in a large bowl. I used frozen rhubarb and frozen strawberries, but I’m sure you could use fresh just as easily.
Stir in the flour and sugar, until all the fruit is well coated.
Divide the fruit between two greased 8×8-inch baking pans. You could just as easily do this in a 9×13-inch pan (it might take a bit longer to bake) but I did mine in two 8×8-inch pans so that it would be easier to give to people (John T. one is coming your way!). Set aside.
In a large bowl, place the melted butter, brown sugar, flour, cocoa powder, and quick oats.
Stir together these ingredients with a fork until well combined.
Sprinkle half for the chocoalte crumble over the fruit in each pan.
Bake at 350F for 1 hour or until bubbly around the edges.
This Chocolate Strawberry Rhubarb Crisp is so good! It sounds weird to have rhubarb with chocolate, but it’s actually really good. If you like strawberry rhubarb desserts and you like chocolate then you’ll like this crisp, especially with a scoop of homemade vanilla ice cream! Your dinner guests might initially think that you lost your mind but once they taste it, they’ll want the recipe.
What do you think: will you like chocolate and rhubarb together?
- 5c. frozen whole strawberries
- 4c. frozen rhubarb slices
- 1c. flour
- 1c. sugar
- 1c. melted butter
- 2c. brown sugar, packed
- 1½c. flour
- ½c. cocoa powder
- ½c. quick cooking oats
- Preheat oven to 305F grease two 8x8-inch baking pans.
- In a very large bowl combine the strawberries, rhubarb, 1c. flour, and 1c. sugar. Divide the fruit between the two prepared pans, set aside.
- In a large bowl combine the melted butter, brown sugar, 1½c. flour, cocoa powder, and quick oats. Stir with a fork until well combined.
- Divide the chocolate crumbles evenly between to two pans, sprinkling it over the fruit.
- Bake at 350F for 1 hour or until the juices are bubbling around the edge of the pan.
Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)