Strawberry-Rhubarb Crisp

Every spring I marvel at my rhubarb plant as it pokes through the last of the snow. It is the first sign of spring and for that reason alone I adore this vegetable that we treat like a fruit. Its tartness just begs for sugar. In fact, I sometimes dip those first tender stalks in sugar and eat it raw.

Those less dedicated to eating rhubarb in its pure form will love it baked together with strawberries and a sweet, crumbly, streusel topping. I love this crisp with a scoop of vanilla ice cream for dessert, but even more for breakfast the next morning.

Strawberry-Rhubarb Crisp

Serves 6 to 8
Prep Time: 20 minutes
Baking Time: 60 minutes
Level: Easy

For the fruit filling:
1 pound fresh or frozen strawberries, cut into slices
6 cups rhubarb, cut into 1/2-inch slices
1 cup sugar
1/3 cup cornstarch
1 teaspoon lemon zest
1/2 teaspoon freshly grated ginger (or 3/4 teaspoon ground)
For the crisp topping:
2/3 cup all-purpose flour
2/3 cup brown sugar, well packed
2/3 cup old-fashioned rolled oats
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
6 tablespoons unsalted butter, melted
  • Preheat oven to 350 degrees F.
  • In a large bowl, toss together the strawberries, rhubarb, sugar, cornstarch, zest, and ginger. Place the mixture in a shallow 8-cup baking dish. Loosely cover with foil and bake for 30 minutes.
  • While the fruit mixture is baking, make the crisp topping. In a medium-sized bowl, mix together the flour, brown sugar, oats, salt, cinnamon, ginger and butter, until the butter is distributed evenly.
  • After the fruit has baked for 30 minutes, remove the foil and cover with the crisp topping. Return to the oven and bake, uncovered, for an additional 30 minutes.
  • Serve at any temperature with ice cream as dessert or even a dollop of yogurt as breakfast.
More Baked Goodness From Zoe:

Zoë François, author of Artisan Bread in Five Minutes a Day and Healthy Bread in Five Minutes a Day , studied at the Culinary Institute of America in New York. She now calls Minneapolis her home, where she has worked with some of the top talent in the culinary world — Steven Brown, Andrew Zimmern and many chefs at the D’Amico company. In addition to writing, Zoë teaches baking classes and consults at restaurants, and she maintains her baking blog, zoebakes.com . Her third book, Artisan Pizza and Flatbreads in Five Minutes a Day, comes out in October .

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