Name: Strawberry-Rhubarb Crisp
Yield: Serves 8 to 10
Ingredients: 1 cup unbleached all-purpose flour; ½ cup packed light brown sugar; ¾ cup old-fashioned rolled oats; 2 tablespoons yellow cornmeal; 2 teaspoons ground cinnamon; ¼ teaspoon fine sea salt; 8 tablespoons (1 stick) cold unsalted butter, cut into ½-inch cubes; 1 tablespoon canola oil; 2 cups strawberries; 4 cups 1-inch pieces peeled rhubarb; 1 ¼ cups turbinado sugar; 3 tablespoons unbleached all-purpose flour; 1 tablespoon cornstarch

Photo of strawberry rhubarb crisp in a round dish with a scoop taken out.

Photo by Squire Fox

The tender sweetness of summer-fresh strawberries paired with chunks of cherry-red rhubarb creates our favorite sweet-and-sour dessert. The buttery oatmeal topping adds a rustic goodness as the fruit juices bubble up through the crisp and over the sides.

Recipe notes

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