Strawberry-Rhubarb Crisp
This strawberry-rhubarb crisp is a classic spring dessert that’s very easy to throw together with just a little bit of prep.
By Yankee Magazine|May 12 2023|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanThis strawberry-rhubarb crisp is a classic spring dessert that’s very easy to throw together with just a little bit of prep. If you’re making it with juicy local berries, you’ll want to add the full two tablespoons of cornstarch as a thickener; supermarket berries need less.
Yield:
6-8 servingsIngredients
7 cups (about 2 pounds) hulled and sliced strawberries (¾-inch-thick slices)
6 cups (about 1½ pounds) sliced rhubarb (1-inch pieces)
¾ cup granulated sugar
1½-2 tablespoons cornstarch
1 teaspoon ground cinnamon
Instructions
Preheat your oven to 350°F and set a rack to the middle position.
First, make the filling: Put the strawberries and rhubarb into a 9-by-13-inch baking dish. Sprinkle the sugar, cornstarch, and cinnamon over the fruit, then use a spatula to stir everything together.
There is not a link to print this dessert
Hi there! You will need to use your browser’s print function (i.e. File/Print…) to print the page. Your computer may have an option to print only certain pages, but if not, I’d suggest copying and pasting the text from the recipe into a Word document on your computer and then printing that document. Hope this helps!
I have made this many times and everyone loves it.Today I have an abundance of both rhubarb and strawberries and made 1 1/2 of the recipe.My neighbors were so happy when my husband delivered bowls of goodness topped with ice cream or whipped cream….This might be why I am given fruit gifts……I love it! We all had strawberry rhubarb pie two weeks ago….