I fell in love with the combination of strawberry and rhubarb way back in high school. I had it on a school trip to a farm and it was life changing. Rhubarb was completely new to me and to be honest, I don’t think I could eat it on its own. Once it pairs with strawberries though, it transforms completely. With that in mind, I had to snap up rhubarb and strawberries when I saw them at my farmer’s market this week. I got their first yield of the season, there was only a little available! I felt so lucky. So I whipped up an incredible and easy strawberry rhubarb crisp to use it up.
In my book, topping a crisp with ice cream is non-negotiable. I topped mine with butter pecan and it was perfect! I was one happy woman when I took my first spoonful. The seasonal fruit was so sweet and juicy. That topping was just incredible with the oats, brown sugar, cinnamon and vanilla. I hope you all enjoy this late spring/early summer classic as much as I did!! xoxo
Strawberry rhubarb crisp is truly the ultimate late spring into early summer dessert with gorgeous seasonal fruit and sensational crumb topping!
- 5 stalks rhubarb cut into 1 inch slices
- 1 pound fresh strawberries hulled and halved
- 3/4 cup granulated sugar
- 1 whole lemon zested
- 1/2 cup fresh lemon juice
- 1 tablespoon cornstarch
- 1 cup old fashioned oats
- 1 cup all-purpose flour
- 1 cup dark brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1 pinch salt
- 1 1/2 sticks cold butter diced
- ice cream for topping
- Pre-heat the oven to 350 and get out a deep 9 x 13 baking dish. Combine the rhubarb, strawberries, sugar and lemon zest in a large bowl. Stir them together. In another small bowl, dissolve the corn starch in the lemon juice, stirring it well. Pour that thick liquid into the big bowl with the rest of the filling and stir it all together thoroughly. Set the bowl aside. Then get out a stand mixer fitted with the paddle attachment. Combine all of the topping ingredients in the bowl and turn the mixer on low. Mix everything together until it is all moist and pebbly from the butter.
- Pour the fruit mixture into the pan in an even layer. Then sprinkle the topping evenly on top. Bake the strawberry rhubarb crisp for an hour, until the fruit mixture is really bubbly and thick and the topping is sightly brown. Let it cool for about 10 minutes, then serve it warm with ice cream on top! This also keeps well for a day or two and can be re-heated.