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“With fresh berries from last week's trip to the U-Pick Strawberry Patch and the rhubarb from my very own garden, I baked the most delightful summer dessert this past weekend. If you are unfamiliar with rhubarb, it is a very tart vegetable that masquerades as a fruit in summer desserts. The sweet strawberries and the tart rhubarb blend well together, but the dessert definitely needs to be paired with your favorite ice cream or whipped topping. My favorite is homemade whipped cream. Enjoy!”
READY IN:
1hr
SERVES:
12
YIELD:
1 11x7-inch baking dish
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, mix together the strawberries, rhubarb, sugar, cornstarch and lemon juice. Pour into a 11x7-inch baking dish prepared with non-stick cooking spray.
  2. In a separate bowl, combine the brown sugar, flour and butter until the mixture is crumbly. A clean hand or a pastry blender make this easy. Stir in oats and cinnamon. Sprinkle the crisp mixture on top of the fruit.
  3. Bake at 375°F for 40-50 minutes or until fruit is bubbly and the crisp is golden brown.

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