Strawberry Rhubarb Crisp

Courtesy of our good friend D:

This is hands down the best summer dessert I’ve ever had. We used to make it all the time when I was little since we had a huge rhubarb patch. (If you’re into rhubarb, you should grow some! It’s a perennial that requires very little work and spreads on its own, which is cool with me since I could eat it for every meal. The only catch is that it takes a few years to get settled and big enough to actually use, so you have to be planning on staying somewhere for a while to make it worth it.)

The actual recipe is really easy. Before you start, preheat the oven to 400.

Then, wash and cut the rhubarb into ½ inch pieces and the strawberries in half.

Mix filling ingredients together with your hands, making sure that all of the fruit is thoroughly coated.

Here are the filling ingredients:

1 lb Rhubarb Stalks (about 4 cups)

4 cups strawberries

½ c sugar

1 Tbs flour or cornstarch

2 Tbs fresh fruit juice – you can use whatever you have on hand. I used cranberry, but orange or apple juice would work too.

Once that is done, you can mix up the topping. First mix the flour, oats, and brown sugar together, then mix the butter in with your hands, finally mix in the pecans with your hands.

Pecan Topping:

1 ½ cups flour

1 c rolled oats

1 c dark brown sugar (light brown works as well)

2 sticks butter at room temperature

1 cup coarsely chopped pecans (or any other nut you have around)

Once everything is mixed together, put the filling into a 13×9 baking dish, and dot the topping all over the top.

Bake for 35-40 minutes, (the topping should be lightly browned)

Let cool and serve with ice cream.

This recipe is awesome with strawberries and rhubarb, but it works for really any fruit that’s in season- Peach is amazing in August.