Strawberry-Rhubarb Crisp

Every spring I marvel at my rhubarb plant as it pokes through the last of the snow. It is the first sign of spring and for that reason alone I adore this vegetable that we treat like a fruit. Its tartness just begs for sugar. In fact, I sometimes dip those first tender stalks in sugar and eat it raw.

Those less dedicated to eating rhubarb in its pure form will love it baked together with strawberries and a sweet, crumbly, streusel topping. I love this crisp with a scoop of vanilla ice cream for dessert, but even more for breakfast the next morning.

Strawberry-Rhubarb Crisp

Serves 6 to 8
Prep Time: 20 minutes
Baking Time: 60 minutes
Level: Easy

For the fruit filling:

1 pound fresh or frozen strawberries, cut into slices
6 cups rhubarb, cut into 1/2-inch slices
1 cup sugar
1/3 cup cornstarch
1 teaspoon lemon zest
1/2 teaspoon freshly grated ginger (or 3/4 teaspoon ground)

For the crisp topping:

2/3 cup all-purpose flour
2/3 cup brown sugar, well packed
2/3 cup old fashioned rolled oats
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
6 tablespoons unsalted butter, melted



Preheat oven to 350 degrees.
In a large bowl, toss together the strawberries, rhubarb, sugar, cornstarch, zest, and ginger. Place the mixture in a shallow 8-cup baking dish. Loosely cover with foil and bake for 30 minutes.
While the fruit mixture is baking, make the crisp topping. In a medium sized bowl, mix together the flour, brown sugar, oats, salt, cinnamon, ginger, and butter, until the butter is distributed evenly.



After the fruit has baked for 30 minutes, remove the foil and cover with the crisp topping. Return to the oven and bake, uncovered, for an additional 30 minutes.



Serve at any temperature with ice cream as dessert or even a dollop of yogurt as breakfast.


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