clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Rhubarb Crisp



for the Filling

  • 4 cups rhubarb (45 stalks), cut into a 1/2″-1″ dice
  • 4 cups strawberries, hulled and large ones halved
  • 1/2 cup sugar
  • 1 orange, zested and juiced (try to get approximately 1/4 cup juice)
  • 1/2 tablespoon cornstarch

for the Topping

  • 12 tablespoons (1 and 1/2 sticks) unsalted butter
  • 1 cup flour
  • 1 cup rolled oats (not instant)
  • 3/4 cup lightly packed light brown sugar
  • 1/4 cup sugar
  • 1/2 teaspoon Kosher salt
  • Vanilla ice cream, for serving


  1. Preheat your oven to 350°F. In a mixing bowl, toss together the rhubarb, strawberries, 1/2 cup sugar, and orange zest. In a separate small bowl, dissolve the cornstarch in the orange juice, and then mix into the fruit.
  2. Transfer the mixture to an 8×11″ baking dish and place on a parchment paper-line baking sheet (in case of spill over, this makes cleanup super easy).
  3. For the topping, you can either use cold butter with a stand mixer fitted with the paddle attachment or let the butter soften and then mix by hand. First, combine the flour, oatmeal, brown sugar, 1/4 cup sugar, and salt. If using cold butter, cut into chunks and with the mixer on low speed, add it to the dry ingredients and mix until it’s a moist, crumbly mixture. If by hand, combine topping ingredients until it’s a moist, crumbly mixture.
  4. Sprinkle the topping over the fruit and cover it completely. Bake for approximately 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with generous scoops of high-quality vanilla ice cream.