Strawberry Rhubarb Crisp

I’m home in the Midwest for Memorial Day Weekend enjoying some nice spring weather. A group of us went to farmers market where rhubarb was available this past Saturday. In Texas we don’t get rhubarb, so I took my small window of opportunity to make Strawberry Rhubarb crisp for my parents.

After farmer’s market I went up to my friend’s cabin on Long Lake for a little bit. The water was too rough to take kayaks out so we played what can only be described as the p90x of croquette. It is not some passive yard game. You will lose friends during this. And you might have a very large lead only to be killed right at the end. Talk about passive aggressive Midwest!

Once I had lost all hope for a comeback victory, I headed home to get to work in the kitchen. Strawberry Rhubarb might be my favorite pie flavor and this is a much easier and low-maintenance alternative to having to make a full pie.

Summer is finally here and I’m happy to welcome it I’m with warm strawberry rhubarb crisp and vanilla ice cream.  

Strawberry Rhubarb Crisp
Ingredients

Filling
2/3 cup sugar
3 tablespoons cornstarch
1 tsp ground ginger
1 tsp vanilla extract
2 cups diced strawberries
3 cups diced rhubarb

Crumble Topping
1 cup all-purpose flour
1/3 cup packed brown sugar
1/2 cup butter, slightly melted
1 cup rolled oats

Directions

Preheat oven to 350 degrees. In a large bowl, mix sugar, ginger, vanilla, cornstarch, strawberries, and rhubarb. Place the mixture in a 2-quart baking dish. In a different bowl, mix the flour, brown sugar, butter, and oats until crumbly. Crumble on top of the rhubarb and strawberry mixture. Bake for 45 minutes in the oven, or until crisp and bubbly. Let cool and serve.