Ina Garten’s Strawberry Rhubarb Crisp Is the Sweetest Way to Celebrate Spring

If there’s one thing Ina Garten always gets right, it’s a cozy, crowd-pleasing dessert. And her strawberry rhubarb crisp might just be the Barefoot Contessa’s most underrated springtime treat. Made with tender seasonal fruit and finished with a buttery oat topping, it’s the kind of nostalgic dessert that’s simple enough for a weeknight but special enough for guests. Ina first made it on an episode of Barefoot Contessa: Back to Basics, calling it a favorite when she’s entertaining both adults and kids. With rhubarb in season and warm weather creeping in, now’s the perfect time to try it yourself.

What is strawberry rhubarb crisp?

Ina describes the crisp as a “classic nursery dessert,” but don’t let that fool you—this cozy baked dish is just as beloved by grown-ups. “When I have adults and kids coming for dinner, I always want to do something that both of them love,” Ina says in her tutorial. “So I’m gonna make a strawberry rhubarb crisp.”

Strawberries and rhubarb reach peak season in spring, which makes this dessert a timely choice for April and May gatherings. Rhubarb’s tartness balances the sweetness of the strawberries, while the orange zest and juice add brightness. Combined with the crunchy oat topping, it’s the kind of feel-good dessert that never goes out of style.

Unlike rhubarb pie, which requires chilling and rolling dough, a crisp is rustic, easygoing and fuss-free. It’s made by layering fruit in a baking dish and topping it with a crumbly mixture of oats, butter, sugar and flour. “It’s really delicious,” Ina says, adding that the dish is endlessly adaptable depending on what’s in season. “When apples are in, you can make apple crisp. In the summer, you can make peaches and blueberries or peaches and raspberries.”

Food

Jennifer Garner and Her Mom Love Making This Blackberry Cobbler Recipe

There’s something undeniably heartwarming about Jennifer Garner. Whether she’s smiling on your tv screen or whipping up something delicious on her “Pretend Cooking Show,” Garner has a way of making fans feel like they’re part of her inner circle. But as much as we adore her, it’s her mom, Pat Garner, who often steals the […]

How to bake with rhubarb

To prep rhubarb for baking, rinse the stalks thoroughly and trim off both ends. If the outer skin feels especially tough or stringy, you can peel it gently with a vegetable peeler. But tender spring rhubarb usually doesn’t need it. Then, chop the stalks into ½- to 1-inch pieces so they cook evenly and soften just the right amount in your crisp.

If you don’t already know, rhubarb leaves are toxic and should never be eaten. Make sure to cut them off and dispose of them before cutting the stalks.

Ina’s smart tips for making the best fruit crisp

As with any Barefoot Contessa recipe, Ina shares a few helpful tips for making her strawberry rhubarb crisp.

• Cut your fruit into big chunks. This helps the finished dish retain its texture. “You don’t want to end up with jam—you want to end up with fruit crisp” she warns.
• Dissolve your cornstarch in citrus juice before adding it to the fruit. “It’s a good idea to dissolve it in advance so you don’t get any lumps in the fruit,” she advises. “Lumps are not a good idea.”
• Don’t skip the oats! “I just think it gives it a really nice crunch,” Ina says of her signature topping. The mixture works with all kinds of fruit, making it an easy formula to commit to memory for every season.

Food

The Pioneer Woman's Cherry Pineapple Dump Cake Is a Toss-Together Delight

This dessert lives up to its name as it requires no whisking, measuring or mixing — and dirties no bowls!

How to make Ina Garten’s strawberry rhubarb crisp

Deal of the Day

This Deep Conditioning Collagen Hair Mask for Has 4.9 Stars and Is 80% Off — Get It for $20! View Deal

Whether you’re cooking for Easter, Mother’s Day or just a sunny weekend dinner with friends, this simple crisp is a celebration of the season. And as Ina proves, sometimes the best desserts are the ones that don’t require rolling out pie dough. Here’s her official recipe:

Ingredients:

• 4 cups fresh rhubarb, 1-inch pieces (4 -5 stalks)
• 4 cups fresh strawberries, hulled and halved, if large
• 1¼ cups granulated sugar, divided
• 1½ tsp. grated orange zest
• 1 Tbs. cornstarch
• ½ cup freshly squeezed orange juice
• 1 cup all-purpose flour
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ tsp. salt
• 1 cup quick-cooking (not instant) oatmeal
• 12 Tbs. cold, unsalted butter
• Vanilla ice cream, for serving

Directions:

• Total time: 1 hour 25 minutes
• Yield: 6 servings

1. Preheat the oven to 350° F.
2. Toss the rhubarb, strawberries, ¾ cup granulated sugar and the orange zest together in a large bowl.
3. In a measuring cup, dissolve the cornstarch in the orange juice, then mix it into the fruit. Pour the mixture into an 8×11-inch baking dish and place it on a sheet pan lined with parchment paper.
4. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining ½ cup granulated sugar, brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and crumbly.
5. Sprinkle the topping over the fruit, covering it completely and bake for one hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.