Strawberry Rhubarb Crisp

In the spring and early summer, I just can’t get enough of the strawberry rhubarb combination. I alternate between making compote, galettes, vanilla ice cream with strawberry rhubarb compote swirled in, and this crisp. I made this for my mom last year on her birthday and she decided to share it with her book club that day. They thought it was such a delicious seasonal treat. I like to serve with a dollop of vanilla ice cream or whipped cream.

Strawberry Rhubarb Crisp

Ingredients for Strawberry Rhubarb Crisp

1 lb rhubarb, trimmed and cut into ½ inch pieces

½ pound strawberries, hulled and quartered

½ cup sugar

1 ½ tablespoons cornstarch

1 teaspoon lemon juice

½ teaspoon vanilla extract

1 cup flour

1/2 cup brown sugar

½ cup cold butter

¼ teaspoon salt

½ cup old fashioned oats

Directions for Strawberry Rhubarb Crisp

Preheat oven to 350 degrees. 

In a large bowl add the first 6 ingredients and toss to combine. 

In a mixing bowl combine the flour, sugar, butter, and salt. Using a pastry blender, mix until butter is in small pieces. Stir in the oats with a spoon until well combined.

Place the strawberry rhubarb mixture in a round or square baking dish. Top with the oat mixture, spreading around evenly. Bake for 45-55 minutes. Let cool 20 minutes before serving. Top with vanilla ice cream or whip cream.

Serves 6- 8

If you enjoy this asparagus and goat cheese quiche recipe, I recommend giving these recipes a try:

• Grandma Marie’s Apple Crisp

• Tarte Tatin

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