Some would say you haven’t truly embraced spring until you’ve made our Strawberry Rhubarb Crisp, and we’d be inclined to agree. It’s a simple dessert that relies on the inherent synergy of its ingredients: rhubarb’s bright tang matched with jammy strawberry sweetness, accented by a delicate touch of cardamom, ginger, and orange zest—all topped off with a forever-crunchy, addictively toasty oat and almond crumble. While 1/2 cup of cornstarch might be more than you’re used to seeing for a fruit crisp recipe, note that rhubarb releases a substantial amount of liquid during the baking process. Thus, you need a bit more of the thickening agent in order to yield a lush, syrupy filling rather than one that’s too loosey-juicy. Warm from the oven, this Strawberry Rhubarb Crisp wants nothing more than a generous scoop of vanilla ice cream.

Robin Bashinsky
Recipe by MyRecipes

Gallery

Credit: Aaron Kirk; Prop Styling: Christina Daley; Food Styling: Robin Bashinsky

Recipe Summary test

active:
15 mins
total:
1 hr
Yield:
Serves 8 (serving size: 1 cup)
Advertisement

Ingredients

FILLING
TOPPING
ADDITIONAL INGREDIENT

Directions

Instructions Checklist
  • Prepare the Filling: Preheat oven to 375°F. Butter an 11- x 7-inch baking dish.

    Advertisement
  • Stir together berries, rhubarb, cornstarch, sugar, zest, juice, salt, ginger, and cardamom in a large bowl. Spread evenly in buttered baking dish.

  • Prepare the Topping: Pulse brown sugar, flour, butter, cinnamon, and salt in a food processor until clumpy. Add oats and almonds, and pulse until a coarse meal forms. Sprinkle topping evenly over filling.

  • Bake in preheated oven until bubbly and topping is browned, 35 to 40 minutes. Let stand 5 minutes. Serve with ice cream, if desired.

Advertisement