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Strawberry Rhubarb Crisp

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Servings: 6 people
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 4 1/2 cups rhubarb roughly chopped into 1/2-inch chunks (about 6 large stalks)
  • 2 cups strawberries hulled and halved if large
  • 1 tbsp fresh lemon juice
  • 3 tbsp flour
  • 3/4 cup white sugar
  • 1/4 cup packed brown sugar
For the Topping
  • 1/2 cup flour
  • 1/2 cup rolled oats
  • 1/2 cup packed brown sugar
  • 1/4 cup white sugar
  • 1/2 tsp salt
  • 1/4 tsp ground cinnamon
  • 1/2 cup butter room temperature

Method
 

  1. Preheat your oven to 375°F.
  2. In a large bowl, toss the rhubarb and strawberries with the lemon juice, flour, and both sugars until everything is evenly coated. Pour the mixture into a deep, round 2-quart baking dish. I use my great-grandmother’s Pyrex, which feels entirely appropriate for a recipe this steeped in family history.
  3. In a separate bowl, stir together the flour, oats, sugars, salt, and cinnamon. Add the butter and use your fingers to work it into the dry ingredients until the mixture just starts to clump together.
  4. Scatter the topping evenly over the fruit and bake for about 45 minutes, until the rhubarb is bubbling and the topping is a deep golden brown.

The Culinary Chase’s Note

Serve warm with a scoop of vanilla or dulce de leche ice cream. Enjoy!