Strawberry-Rhubarb Crisp

A match made in heaven.

A match made in heaven.

This. Duo. Is. Everything.

I am loving all things rhubarb right now. My mom found this recipe online, so I take zero credit for this masterpiece. But it truly is the BEST strawberry-rhubarb crisp concoction to date. I made this three weekends in a row and it wow’d the crowds every time. After each time the crisp was served, I was asked for the recipe by multiple friends (and strangers), so I figured it needed a permanent sharing and position on the blog.

I’m not going to waste any more time…here’s me being lazy and just sending you straight to the website. After you click the link, keep reading the post for a couple of notes I made!

Old-Fashioned Stawberry-Rhubarb Crisp

NOTES:

  1. For the topping, sub the 3 T of canola oil, for 3 T of melted coconut oil.

  2. Make sure the butter for the crumb topping isn’t too soft. You want it cold enough so that you can cut it into small cubes. This makes it much easier to cut into the dry ingredients.

Crumb topping ingredients all in one bowl right before using a pastry blender.

Crumb topping ingredients all in one bowl right before using a pastry blender.

The crumb topping in all its’ glory. And yes, use it ALL.

The crumb topping in all its’ glory. And yes, use it ALL.

3. KEEP THE SIMPLE SYRUP. You guys, this stuff is liquid gold. After the strawberries and rhubarb have soaked in their separate bowls, combine the juices into a jar and store in the fridge. You just created a natural, strawberry-rhubarb simple syrup! Use this to make delicious summer cocktails (strawberry-rhubarb moscow mules, anyone?) or just drink it…that’s fine too.

*sip, sip…ahhH*

*sip, sip…ahhH*

Lastly, please promise me you’ll serve it warm with vanilla ice cream. You’ll have your guests, friends, significant other, mom, grandma, whoever, drooling for more.

Enjoy!

xo, Jess