It's delicious, seasonal, and more impressive than brownies from the box.

By Margaret Eby
May 15, 2019
Photo: Aaron Kirk; Prop Styling: Christina Daley; Food Styling: Robin Bashinsky 

Sometimes you need just a little bit of dessert, like a scoop of ice cream or a personal-sized brownie in a mug. But sometimes you need something generous, sprawling, unfussy, and easy to divvy up into portions for a crowd. Maybe it's a potluck, or an impromptu dinner party, or just an average Tuesday. Whatever it is, it's nice to have an easy dessert in your back pocket that's a crowd-pleaser. This Strawberry Rhubarb Crisp is one of those desserts. 

Crisps and crumbles are a good bet for dessert when you have fruit lying around. What's particularly nice about them is that they're very easy to scale up into a casserole dish, or even two if your crowd is that big. This one is particularly nice when rhubarb and strawberries are available at the market. The strawberries have a lovely sweetness that the rhubarb balances out with its tanginess. The spices in the crisp topping bring the whole thing over the top, particuarly when you serve it warm with a scoop of vanilla ice cream or whipped cream. 

The whole thing won't take you more than an hour to make, as you blend the incredients for the crisp topping in a food processor. The rest is pretty simple, too. You just cut up fruit, mix it with cornstarch, spices and ginger, and throw it in a lasagna pan. (Well don't throw it, that might splatter. Gently upend it.) It's simple, it tastes fancy, and it makes enough to serve at least eight people, but let's be honest, probably more than that if ice cream is involved.

Get the recipe for Strawberry Rhubarb Crisp.

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