Strawberry and Rhubarb go together like Peanut Butter and Jelly! And I can’t share any rhubarb recipes without creating some version of a pie! I typically prefer to bake fruit crisps, over pies, ones that are heavy on fruit and light on butter. Even still this one doesn’t skimp on taste!
And, similar to my blueberry crisp, somehow I always make a little room for a scoop of vanilla ice cream!
Strawberry Rhubarb Almond Crisp
The perfect quick and easy strawberry rhubarb crisp
- 1/3 cup AP flour
- 1/3 cup old fashioned oats
- 1/3 cup sugar
- 3 tbsp cold butter
- 2-3 rhubarb stalks
- 1 pint strawberries
- 3 tbsp sugar
- 1 tbsp flour
- 1 tsp vanilla
- 3 tbsp almonds
- ice cream
- mint leaves
Preheat the oven to 375 degrees.
Make the streusel, mix together the flour, oats, sugar, and butter in a medium bowl. Use your fingers until the butter is well combined. Refrigerate until needed.
Wash and chop the rhubarb and strawberries.
In a 1 quart pyrex, add the rhubarb strawberry extra sugar, flour, and vanilla. Top with the streusel. Then top with almonds
Bake in the oven for 35-40 minutes, until the crust is golden brown
Garnish with mint leaves and serve with a scoop of vanilla ice cream.