once upon a chef

Strawberry Rhubarb Crisp


                    FOR THE FILLING – 1 pound rhubarb stalks, trimmed and sliced ½-inch thick – ½ pound strawberries, hulled and quartered – ½ cup granulated sugar – 1½ tablespoons cornstarch – 1 teaspoon vanilla extract                  FOR THE TOPPING – ¾ cup all-purpose flour, spooned into measuring cup and leveled-off with a knife – ½ cup packed light brown sugar – 2 tablespoons granulated sugar – ¼ teaspoon salt – 6 tablespoons unsalted butter, cut into ½-inch cubes – ¾ cup old fashioned rolled oats – ½ cup chopped pecans – Lightly sweetened whipped cream or vanilla ice cream, for serving (optional)

This strawberry rhubarb crisp is one of the easiest and best desserts I know. It’s perfect for a summer night, served warm out of the oven with a scoop of vanilla ice cream. Leftovers are also delicious for breakfast.


Quarter the strawberries and combine them with the rhubarb, sugar, cornstarch and vanilla. Stir until the fruit is evenly coated with the sugar mixture, and the sugar mixture is no longer white.


Transfer the fruit mixture to a 2-quart baking dish (no need to butter it) and set aside while you prepare the topping.


In the bowl of a food processor, combine the flour, brown sugar, granulated sugar and salt. Process until well combined, about 30 seconds. Add the cold butter.


Pulse until the mixture resembles coarse crumbs, with a few pea-sized clumps of butter within.


Transfer to a medium bowl and stir in the oats and chopped pecans. Stir to combine.


Spoon the topping evenly over the fruit without packing it down. Bake for 45-55 minutes, until the fruit is bubbling around the edges and the topping is golden brown.


Cool for 20 minutes before serving, then spoon into shallow bowls and serve with vanilla ice cream.