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
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