A classic start-of-summer dessert with fresh rhubarb from the garden â sweet, tart, and bubbling under a golden oat topping. Serve warm with a scoop of vanilla ice cream.
There's a moment every June when the rhubarb in the garden is tall, pink, and absolutely begging to be turned into something good. This is that something.
Strawberry rhubarb crisp is one of those desserts that feels like summer is finally here (and if you live in Canada you know exactly what I mean) â tart rhubarb, sweet strawberries, and a buttery oat topping that gets golden and a little crunchy in the oven. The whole house smells incredible while it bakes.
It's also beautifully unfussy. No pie crust to fuss with. No precise timing. Just fresh fruit, a simple topping, and about 45 minutes until you're spooning it into bowls with vanilla ice cream melting over the top.
If you've got rhubarb in your garden (or a neighbour who keeps leaving it on your porch â you know who you are), this is exactly what to do with it.
INGREDIENTS
âĒ 2 cups sliced strawberries
âĒ 4 cups rhubarb, cut into 1-inch pieces
âĒ 3/4 cup brown sugar
âĒ 1/2 cup all-purpose flour
âĒ 1/2 cup rolled oats
âĒ 1/3 cup butter, softened
âĒ 1.5 teaspoons cinnamon
âĒ vanilla ice cream, for serving (optional)
STEPS
1. Preheat oven: Preheat your oven to 375°F (190°C). Lightly butter a 9-inch pie dish.
2. Make the fruit filling: Toss 2 cups sliced strawberries and 4 cups rhubarb, cut into 1-inch pieces together in the pie dish.
3. Make the crisp topping: In a bowl, mix together all-purpose flour, rolled oats, brown sugar, and cinnamon. Add softened butter, and use your fingers or a fork to work it in until the mixture is crumbly and holds together when you press it.
4. Assemble and bake: Sprinkle the topping evenly over the fruit. Bake for 35-40 minutes, until the topping is golden and the fruit is bubbling around the edges. (You may want to put a baking tray or aluminum foil under the crisp in case the fruit bubbles over - no need for a messy oven.
5. Rest and serve: Let it rest for 10 minutes before serving â the filling thickens up a little as it cools. Scoop into bowls and top with vanilla ice cream.
Make ahead: This crisp reheats beautifully. Cover and store at room temperature for a day, or refrigerate for up to 3 days. Warm in a 325°F oven for about 15 minutes before serving.
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