26/52: Strawberry Rhubarb Crisp

Happy 4th of July weekend everyone! I don’t know about you all, but I am ready to enjoy this long weekend by relaxing and celebrating time with my family. For me, it doesn’t get much better than that. 🙂 Whenever rhubarb season hits I start craving anything strawberry rhubarb — it is what I grew up with and what I know. It isn’t summer in my eyes until I’ve had a warm piece of strawberry rhubarb crisp or pie… yum! While I was on the other side of town picking up some shoes I had repaired I figured I should stop into Metropolitan Market and check out their produce. First thing when I walked in I was greeted with delicious looking, local strawberries. We were having a few friends over last night for dinner so I immediately picked up a 1/3 flat of strawberries and some rhubarb — what better way to end our dinner then with some yummy dessert?!

When I got home, somehow I didn’t realize I was out of brown sugar {rookie mistake… grocery shopping without a list}. So here I was, in the middle of assembling my crisp and I had to run up to the store for just brown sugar. So needless to say the crisp didn’t turn out exactly like it should have. Normally you add your rhubarb into one bowl with sugar, add your strawberries into another and then combine. I got that far and by the time I came home I had double the juice I normally would have {Normally your “juicy” edges are about half of what you see in the picture below}. Oops. 😉 Oh well, the dessert was still yummy — it just looks more “juicy” then normal. Lets just say I didn’t have any complaints! 🙂

Now as far as the recipe, I don’t have one from my family and I couldn’t find one online that I really liked so I just made one up myself! Enjoy.

Santie Strawberry Rhubarb Crisp


2 c. rhubarb, cut into pieces
1 1/4 c. sugar
2 1/2 c. strawberries, sliced
3 T cornstarch
2 t fresh lemon juice
1 t vanilla

1 stick butter, softened
1 1/2 c. dark brown sugar
1 1/2 c. flour
1 1/4 c. old-fashioned oats
3 T canola oil
1 1/2 t cinnamon
1/2 t salt


1. Filling: Toss rhubarb with 3/4 c. sugar and let stand for 15 minutes. Toss strawberries with 1/2 c. sugar and let stand for 10 minutes. Transfer rhubarb into strawberry mixture. Add cornstarch, lemon juice and vanilla – stir well. Transfer mixture into a 13X9 baking dish and set aside.

2. Topping: Combine all ingredients in a large bowl. Using a pastry blender or fingers, mix until large crumbs begin to form. Sprinkle topping evenly over filling.

3. Pre-heat oven to 375° and bake crisp for 30 minutes. Reduce oven temperature to 325°, cover dish with foil and continue to bake crisp for another 30 minutes or until fruit is nice and bubbly and topping is browned. Let stand for at least 30-40 minutes prior to serving. Serve with a nice dollop of home-made whipped cream and fresh strawberries!

This is such a fun, easy dessert. It’s refreshing and always a hit – a perfect dish for the fourth. I hope everyone has a fun, safe and enjoyable holiday weekend. Happy Fourth of July!