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Chef John, from, shares his recipe for Strawberry–Rhubarb Crisp

3 large ribs rhubarb, diced (about 4 cups)
1 cup fresh strawberries, halved
1/2 cup white sugar
1 tbsp lemon juice
1 tsp lemon zest

For the topping:
1/2 cup brown sugar
1/2 cup whole wheat, or all-purpose flour
1/2 cup oatmeal
1/4 tsp salt
Dash of cinnamon
4 tbsp cold butter, diced
Vnilla ice cream

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