The emergence of rhubarb is a welcome harbinger of spring. The long stalks that range from ruby red to light pink are one of the first vegetables to be harvested. With a distinctly tart and sour taste, they’re usually enjoyed with a generous sprinkling of sugar. Once cooked, they turn into a mush that adds volume and texture — as well as a tang — to pies, jams, and cakes. Here, I’ve paired it with its most classic counterpart, strawberries. The combination of the two yields a flavorful dessert with the perfect blend of sweet and tart.
Strawberry Rhubarb Crisp
Recipe By Sina Mizrahi
- Cook & Prep: 1 h 15 m
- Serving: 8
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Contains:
Ingredients (10)
Filling
Topping
Start Cooking
For the Filling
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In a large bowl, combine the strawberries, rhubarb, sugar, and orange zest.
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In a small bowl, mix the orange juice and the cornstarch and pour into the strawberry mixture.
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Transfer mixture to a 9-inch pie pan or individual ramekins.
For the Topping
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To prepare the topping, combine the oats, flour, and sugars.
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Pour in the coconut oil and combine until the mixture is damp.
Bake and Serve
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Preheat oven to 350°F.
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Cover the fruit mixture with the topping and bake at 350°F for one hour until the crust is golden brown.
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Serve warm, with a scoop of vanilla ice cream or a dollop of whipped cream.
