Rhubarb & Strawberry Crisp

Recipe by HokiesMom
READY IN: 35mins
YIELD: 1 dish




  • In a large mixing bowl combine rhubarb, strawberries, sugar, lemon juice, cornstarch and the pinch of salt, stirring together well.
  • Spoon mixture into an 8x8 in (20x20 cm) glass baking dish.
  • In a second bowl, combine brown sugar, oats, cinnamon, nutmeg and butter, and stir with a fork until mixture resembles coarse crumbs. Sprinkle this mixture over the fruit mixture.
  • If using oven, place in a 325F preheated oven, and bake uncovered for 20-25 minutes until golden brown on top and fruit is tender.
  • If using an outdoor grill, position the pan on a cool side of the grill (that means for a gas grill no heat directly underneath). Maintain the heat to a medium-low temperature (around 300F). Close lid of grill and cook 25-30 minutes. Make sure to rotate the baking dish on the grill about every 8 minutes for even cooking.
  • Either way, the fruit should be tender and the juices bubbling when finished cooking.
  • I love serving with a scoop of vanilla ice cream or frozen yogurt.