Probably the perfect version of this dish I've ever made, it's delish

Nestled in the heart of baking season, strawberry rhubarb crisp is a cherished classic where I'm from. This delightful dessert seems to bridge the gap between the late spring sweetness of strawberries and the tart, earthy flavor of rhubarb. It's a dessert that's been passed down through generations, much like a warm hug from grandma on a Sunday afternoon. Gathering around a dish of strawberry rhubarb crisp, we weave the fabric of family traditions, and that’s why making this dessert feels like coming home. With its crumbly topping and gooey filling, it's the perfect treat for family dinners, potlucks, or when you’re just craving a comforting spoonful of nostalgia.

Picture your family sitting out on the porch with the sun setting on a warm evening, each with a bowl of this crisp and maybe a scoop of vanilla ice cream melting over the top – pure bliss! It’s splendid on its own, no doubt, but that little bit of creaminess adds a touch of decadence. For those who like a tart contrast to the sweet and tangy, a dollop of whipped cream will do nicely, or even a sharp cheddar cheese if you're feeling adventurous. And for the grown-ups, a glass of dessert wine or a light-bodied red could complement the dish for a special occasion.

Strawberry Rhubarb Crisp
Servings: 6-8

- 3 cups fresh strawberries, hulled and halved
- 3 cups chopped rhubarb, in about 1/2 inch pieces
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup old-fashioned rolled oats
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small cubes

1. Preheat your oven to 350°F (175°C). Pull out your favorite 9-inch baking dish and set it aside. This will be the cozy home for your crisp as it bakes to golden perfection.

2. In a large bowl, lovingly toss together strawberries, rhubarb, granulated sugar, cornstarch, and vanilla until the fruit is coated and glistening. Pour this sweet-tart mixture into your baking dish.

3. For the topping, whisk together flour, oats, light brown sugar, cinnamon, and salt in another bowl. Now, cut in the butter with a pastry cutter or your fingers until the mixture is crumbly and looks like delightful little pebbles.

4. Sprinkle your crumbly oat mixture over the fruit in an even layer, like a blanket of comfort for the strawberries and rhubarb.

5. Bake in the preheated oven for about 40-45 minutes or until the topping is a beautiful golden brown and the fruit mixture is bubbling like a little bit of magic underneath.

6. Remove from the oven and let it sit for a bit to settle and cool slightly—just enough so that impatience doesn't get the better of anyone with a hot spoonful.

- If you’re looking to please a variety of palates, especially the little ones, you might try adding a handful of raspberries or blueberries to the mix for an extra burst of berry goodness.
- For a gluten-free option, swap out the all-purpose flour for a gluten-free flour blend and use certified gluten-free oats.
- If you have family members with a dairy intolerance, a non-dairy butter alternative works beautifully too.
- To add a nutty texture and flavor, sprinkle in some chopped pecans or walnuts into your topping.
- Store leftovers in an airtight container in the fridge – if there are any! This crisp is as comforting cold as it is warm.

Bake this strawberry rhubarb crisp, bring it to the table, and watch the day's worries dissolve with every spoonful. There’s nothing quite like the smiles and stories shared over a dessert that’s made with love. Enjoy, my dear friends!