Summer Strawberry Rhubarb Crisp

A summer’s night spent on the patio eating this delicious crisp? That’s my idea of heaven! This dessert is a perfect mix of textures and flavors, a classic made all the more exciting with the addition of luscious fresh strawberries.

1⁄2 cup flour

3⁄4 cup sugar

1/4 cup rolled oats

1/4 teaspoon kosher salt

5 tablespoons cold butter cut into small pieces

1 1⁄2 lbs. diced strawberries

3⁄4 lb. diced rhubarb

3 tablespoons cornstarch

Step 1: Preheat your oven to 400°F.

Step 2: Grease 6 ramekins with butter.

Step 3: Mix flour, 1⁄4 cup of sugar, oats, and salt together in a large mixing bowl until crumbly.

Step 4: In a separate bowl, combine the cornstarch with the remaining sugar.

Step 5: Coat the strawberries and rhubarb with the cornstarch/sugar mixture.

Step 6: Evenly fill the ramekins with the fruit.

Step 7: Spoon the oat mixture well over the top of the ramekin (don’t worry, it will cook down).

Step 8: Bake for 30-40 minutes.

Step 9: Allow to cool 10 minutes before serving plain or with your choice of ice cream or whipped cream.