Strawberry Rhubarb Crisp

'Late-harvest spring' by chef Michelle Bernstein


3 cups fresh rhubarb, 1-inch diced

4 cups fresh strawberries, stemmed and halved

1¾ cups granulated sugar

1 teaspoon lemon zest

¼ cup cornstarch

Juice of ½ lemon and ½ orange



2 cups quick cooking oatmeal

2½ sticks cold butter, diced

2 cups AP flour

1 cup light brown sugar

1 cup granulated sugar

Pinch of salt


Preheat the oven to 350°F

For the fruit, combine the rhubarb, berries, sugar, zest and cornstarch together.

Mix in the juice.  Place in a large casserole or glass baking dish.


For the topping, mix all ingredients together until it’s crumbly and the butter is in pea-sized pieces.

Generously top the fruit mixture with the topping, bake for about 45 minutes to 1 hour until golden brown and bubbly and the fruit is soft.