Strawberry Rhubarb Crisp Recipe of the Week

Every year, when strawberries and rhubarb reach their peak in Maine, I fondly recall my youth spent picking strawberries at my cousin's family farm in Oakland. With love and appreciation for those days, here's a Strawberry Rhubarb Crisp recipe.

 

This week's recipe is simple, seasonal, and perfect for a summer gathering, backyard cookout, or quiet evening on the porch.

 

The sweetness of fresh strawberries balances the tartness of rhubarb, while the crisp topping adds just the right amount of crunch.

 

Serves 6–8

 

For the Filling

 

3 cups fresh strawberries, hulled and halved

 

2 cups rhubarb, chopped into ½-inch pieces

 

⅓ cup sugar

 

1 tablespoon cornstarch

 

1 teaspoon vanilla extract

 

For the Crisp Topping

 

1 cup old-fashioned oats

 

¾ cup all-purpose flour

 

½ cup brown sugar

 

½ teaspoon cinnamon

 

¼ teaspoon salt

 

½ cup cold butter, cut into small pieces

 

Directions

 

Preheat oven to 375°F.

 

In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, and vanilla.

 

Transfer to a lightly greased baking dish.

 

In a separate bowl, mix oats, flour, brown sugar, cinnamon, and salt.

 

Cut in the butter until the mixture resembles coarse crumbs.

 

Sprinkle topping evenly over the fruit mixture.

 

Bake for 35–40 minutes, or until the fruit is bubbling and the topping is golden brown.

 

Allow to cool for at least 10 minutes before serving.

 

Serve warm on its own or with a scoop of vanilla ice cream.

 

If you happen to pick up fresh strawberries at one of the valley's farmers markets this week, even better.

 

For those looking to source the freshest ingredients, consider visiting local markets and farms.

 

Enjoy the bounty of Maine's summer harvest and the delightful flavors of this classic dessert.