Strawberries and rhubarb are best friends — cook them up together in this quintessential dessert.

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Strawberry Orange Ginger Rhubarb Crisp
Rhubarb
Servings
Ingredients
  • 1 cup strawberry jam OR 1 - 2 cups fresh strawberries
  • 1 cup or less sugar
  • 1/4 cup flour
  • 2 tablespoons minced crystallized ginger
  • 2 tablespoons orange rind fresh or dried
Topping:
  • 6 tablespoons butter/oil
  • 2/3 cup flour
  • 1/4 cup sugar
  • 1/2 cup rolled oats
  • 1/2 cup smashed slivered almonds nuts always optional
Servings
Ingredients
  • 1 cup strawberry jam OR 1 - 2 cups fresh strawberries
  • 1 cup or less sugar
  • 1/4 cup flour
  • 2 tablespoons minced crystallized ginger
  • 2 tablespoons orange rind fresh or dried
Topping:
  • 6 tablespoons butter/oil
  • 2/3 cup flour
  • 1/4 cup sugar
  • 1/2 cup rolled oats
  • 1/2 cup smashed slivered almonds nuts always optional
Rhubarb
Instructions
  1. Preheat oven to 400 degrees (F) If the outer skin of the stalks is very stringy, peel it off. Slice up 5-6 stalks to get 4 cups. Combine rhubarb in a bowl with the jam, sugar, flour, ginger, and orange rind. Spread mixture in a 9" square baking dish
  2. For the topping Mix flour (your choice, I use 1/2 all purpose, 1/2 whole wheat pastry), sugar, oats (and nuts if desired). Cut in the butter and mix in the oil(s). Spread it over the filling.
  3. Bake 45 minutes Let cool a bit before serving. Nice with vanilla frozen yogurt/ice cream or whipped cream.