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Rhubarb, Sour and Sweet

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Jessie Frizzell

Jessica Frizzell is a recent graduate of New York University Tisch School of the Arts living in New York City exploring the diverse food scenes throughout the boroughs, especially Brooklyn, her abode.

Old Fashioned Strawberry Rhubarb Crisp

Homemade strawberry rhubarb pie with crumble topping.

Preparation

  1. Preheat the oven to 191°C (375°F) and grease a 23 x 33 cm (9 x 13 inch) pan with butter. If you want the slices to be thicker, a 20 x 20 cm (8 x 8 inch) pan will do fine as well.

2. Mix strawberries, rhubarb, 118 ml (½ cup) of the brown sugar, cornstarch, cinnamon, and nutmeg until the fruit is well coated. Pour fruit into the pan.

3. Combine flour, softened butter, salt, and the remainder of the brown sugar. You want this mixture to be really crumbly so if you find it to be holding together too much, add in a few more rolled oats to make it easier to evenly distribute.

4. Evenly spread the crumble on top of the fruit and place the pan at the bottom of the oven. Bake for 45-50 minutes.

5. Take crisp out of the oven and let rest for 10-20 minutes. Serve warm with vanilla ice cream, whipped cream, or just with a bit of milk, and enjoy!