Strawberry-Rhubarb Crisp

Though known as the pie plant, rhubarb can really shine in any dessert that would benefit from a tart kick. Here, it is paired with its springtime partner, strawberries, for a crisp that takes all of the flavor of a good pie with only a fraction of the effort. Serve it warm with vanilla ice cream for a special treat.
  • 5 cups diced rhubarb
  • 2 cups sliced strawberries
  • 1 cup sugar
  • 2 tablespoons flour
  • 1/2 teaspoon cinnamon
  • 1 cup flour
  • 3/4 cup brown sugar
  • 1/2 cup large-flake rolled oats
  • 1/2 cup butter, melted

Preheat the oven to 375 degrees.

In a large bowl, combine the rhubarb, strawberries, sugar, flour, and cinnamon. Place the mixture in a greased 9-inch baking dish.

Combine the flour, sugar, oats and butter. Sprinkle over the rhubarb mixture.

Bake the crisp until the fruit is tender and the topping is golden brown, about 35 to 40 minutes. Serve warm with vanilla ice cream.

  • Yields: 6 servings
  • Preparation Time: 45 minutes
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