Strawberry Rhubarb Crisp

Time: 60 minutes
Serves 6

Note: Thaw the streusel topping in the refrigerator overnight.

1. Preheat the oven to 350°F. Meanwhile, wash and hull strawberries, then quarter or halve depending on size. Slice rhubarb into ½-inch thick pieces.

2. Combine strawberries and rhubarb with sugar, lemon zest, vanilla, cornstarch, and salt. Toss well to evenly coat and combine all of the ingredients.

3. Transfer the strawberry rhubarb mixture to an 8” x 8” (2 quart) baking dish and spread out in an even layer. Scatter the oat & pecan streusel topping evenly over top. Adjust the texture of the streusel by crumbling it into a fine, sandy texture and/or into larger clumps by pressing it between your fingers.

4. Bake for 40-50 minutes or until the edges are bubbling and the top of the streusel is golden brown. Check the crisp midway and tent with foil if the streusel is browning too quickly. Let the crisp rest for at least 15 minutes before serving. Enjoy with whipped cream, vanilla ice cream or sweetened yogurt.

Shop The Recipe

Posted in Breakfast, Desserts

About RecipesFHD

Our mission is to build a strong local food community by connecting our members to the farmers, ranchers and artisans who produce their food. Farmhouse Delivery partners with local farmers and ranchers to deliver the highest-quality, sustainably produced food to directly to your door. We believe that the road to a thriving, healthy local food system is paved with inspiring recipes, the freshest, tastiest food, a return to the family table and a commitment to our local community. We are passionate supporters of the local food movement, and want to make it convenient, affordable, and exciting for people to eat healthy, fresh, seasonal, local food.

Leave a Reply