Strawberry Rhubarb Crisp

Warm strawberry rhubarb crisp with a dollop of whipped cream might just be the best easy summer dessert! Tart rhubarb and sweet strawberries are the perfect combination, especially with a cinnamon-spiced oat topping.

I can’t pass up rhubarb whenever I see it in the farmer’s market. Rhubarb season is short, after all, and I want to make the most of it! Strawberry rhubarb baked oatmeal goes on the menu for breakfast, I make strawberry rhubarb compote for keeping on hand in the fridge, and then this strawberry rhubarb crisp is sure to make an appearance for dessert.

• 20 ounces strawberries, hulled and quartered
• 12 ounces rhubarb stalks, about 5 or 6 cut into 1-inch pieces
• 1/2 orange, zested and juiced
• 1 tbsp cornstarch
• 1/4 cup honey

• 3/4 cup quick oats, I used gluten-free
• 1/3 cup 100% gluten-free or white whole wheat flour
• 2.25 ounces light brown sugar or coconut palm sugar
• 1/2 tsp cinnamon
• 3 tablespoons butter, melted