Photo: Aaron Kirk; Prop Styling: Christina Daley; Food Styling: Robin Bashinsky 
Active Time
15 Mins
Total Time
1 Hour
Yield
Serves 8 (serving size: 1 cup)

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.

How to Make It

Step 1

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

Step 2

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

Step 3

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.

Step 4

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

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