It is finally strawberry season and everywhere you look at the markets, you will find pints of these juicy little morsels piled high and beckoning. Even if you don’t notice them at first, their sweet intoxicating aroma will definitely remind you that they are there.
Rhubarb also makes its appearance at the same time with strawberries, at least here in Virginia. Even though these pretty pink-redish stalks are technically a vegetable, they are most often treated as fruit and they are a real treat in pies, cakes, tarts and other sweet preparations. Strawberries and rhubarb is a classic combination in many spring desserts and bakers everywhere wait all year long for their arrival.
A strawberry-rhubarb crisp is perhaps the easiest dessert of all, as it does not require any dough rolling or sometimes even cooking of the filling. A simple topping is sprinkled over the fruit and the crisp is ready for the oven. When it is ready, the fruit will be bubbling and dripping down the sides of your baking dish, the topping will be golden brown and the whole kitchen will smell amazingly. This simple dessert is especially divine with served with a generous scoop of good vanilla ice cream!
- 4 cups fresh strawberries, hulled and halved
- 4 cups fresh rhubarb, diced into 1” pieces (about 4 med. stalks)
- 1¼ cups granulated sugar, divided
- 1½ tsp. grated orange zest
- 1 TBSP. cornstarch
- ½ cup freshly squeezed orange juice
- 1 cup all-purpose flour
- ½ cup light brown sugar, packed
- ½ tsp. salt
- 1 cup quick-cooking (not instant) oats
- 6 oz. (1½ sticks) cold butter, diced
- Preheat the oven to 350°F.
- Toss the diced rhubarb, strawberries, ¾ cup of the granulated sugar, and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8” × 11” glass or ceramic baking dish and place it on a sheet pan lined with parchment paper (this step is important as the fruit juices will likely overflow the pan during baking.).
- To make the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining ½ cup granulated sugar, the brown sugar, salt, and oats. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture has a crumbly texture. Sprinkle the topping over the fruit, covering it completely.
- Bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with vanilla ice cream.
Some of you might remember the recipe for my favorite strawberry-rhubarb pie I posted exactly two years ago (to the day) on this blog! Along with that recipe, I also shared a couple of pictures from my daughter’s graduation from UVA. This time, we are celebrating another college graduation: earlier this week, my son Ethan graduated from Wake Forest University. Where did those four years go? His very proud family took loads of photos from the graduation ceremonies and festivities and I am sharing a few below!
Ethan’s Graduation from Wake Forest University
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Marilena,
This looks amazing! I will make it as soon as the brace is off my wrist!!
LOVE the graduation pictures! What a handsome group! Congratulations!
xxxx Ratatouille
Thank you so much my friend! Yes, give it a try, it is one of my favorite fruit desserts for this time of the year.
Such handsome photos of Ethan’s Graduation, Marilena!! Doesn’t it seem like only yesterday when we were together at the Re-Visit Day back in 2014? By the way, the strawberry/rhubard combination is divine!!
These four years passed so incredibly fast…. I remember so vividly the accepted students day in 2014. Thank you so much for your kind words!
Hi M arilena,
Wow what wonderful pictures! And such a special moment ! I am happy for all of the family.
They worked hard and can do great things on the journey ahead!
PS This crisp is out of this world.
Hi Kathy! Graduations are always such a special occasion, and this year we are celebrating two of them! ☺️
These well fed children are making you very proud this year!
Many congratulations Marilena! ?
Σ’ ευχαριστω πολυ Μαριαννα μου! Πραγματικα, δυο αποφοιτησεις σε τρεις εβδομαδες…
This is one of my absolutely favorite desserts, if not THE favorite. Pairing sweet, fresh strawberries with tart rhubarb and topping with a crunchy, buttery crumble is a dish made in heaven. Serve this warm topped with vanilla ice cream, or, with vanilla sauce and you have the perfect dessert. Yum. Chef Marilena nails it again!
Thank you so much, for your kind words! This is the perfect spring dessert that everybody loves!!!