Rhubarb and Strawberry Crisp
A tart, warm-weather dessert with a golden, buttery topping and just enough sweetness.
Ingredients
Fruit Filling
1½ lb rhubarb, ends trimmed, halved lengthwise, and cut into 1-inch pieces
1 tablespoon butter
4 tablespoons sugar
3 tablespoons brandy (optional)
2 cups strawberries, quartered
Crumble Topping
1½ cups flour
¾ cup old-fashioned rolled oats
¾ cup brown sugar
½ cup walnuts, finely chopped
½ teaspoon salt
¼ teaspoon cinnamon
¼ teaspoon cardamom
10 tablespoons cold butter, cubed
Instructions
1. Cook the Rhubarb
Preheat the oven to 400°F. In a wide-bottomed skillet over medium heat, melt the butter with the sugar and brandy. Once the butter has melted, stir in the rhubarb. Cook for 5 to 7 minutes, stirring occasionally, until slightly softened.
2. Add the Strawberries
Turn off the heat and gently fold the strawberries into the warm rhubarb mixture.
3. Make the Crumble
In a bowl, combine the flour, oats, brown sugar, walnuts, salt, cinnamon, and cardamom. Add the cold butter and use your fingertips to work it into the mixture until it resembles coarse crumbs. Chill in the fridge until ready to use.
4. Assemble and Bake
Transfer the fruit mixture to an oven-safe baking dish. Spoon the chilled crumble topping evenly over the fruit. Place the dish on a parchment-lined baking sheet to catch any bubbling juices, and bake for about 45 minutes, or until the top is golden and the filling is bubbling at the edges.
5. Serve Warm
Let cool slightly before serving. Best enjoyed warm with your favorite ice cream.