And yes I know I have another recipe for Strawberry Rhubarb Crisp on my blog. But it’s a little bit different and this one is equally as delicious. (Besides, I like to give my readers options.) Plus, can you ever have too many recipes for the perfect combination of tart rhubarb and luscious strawberries? I think not!

So the only thing left to say is that this crisp is easy to prepare, super tasty, and perfect for a crowd. Oh, and you can bake it ahead and it will still be lovely the next day. Happy first day of Spring everyone.

2 lbs. rhubarb stalks, sliced ½-inch thick (about 8 cups of cut up rhubarb)

1 lb. fresh strawberries, hulled and quartered

1 c. sugar, or more to taste  

3 T. cornstarch

2 tsp. fresh lemon juice

1 tsp. vanilla extract

2/3 c. unsalted butter, room temp.

1½ c. packed brown sugar

2 tsp. ground cinnamon

½ tsp. kosher salt

1 c. unbleached all-purpose flour  

1 c. oats

In a medium bowl, toss the rhubarb and strawberries together. Whisk the sugar together with the cornstarch and pour over the fruit. Add the lemon juice and vanilla and stir well. Transfer the mixture to a lightly buttered 9 x 13-inch baking dish. (I use a glass Pyrex pan.)

Cream the butter, brown sugar, cinnamon, and salt together. Add the flour and oats until crumbly. Sprinkle topping evenly over the filling. (You may want to pinch the mixture a bit to create clumps.)

Bake in a pre-heated 375 degree oven for 30-40 minutes or until the filling is bubbly and the topping is golden brown. (If the topping is browning too quickly, tent a piece of foil very loosely over the pan, so the foil is not touching the crisp.) Continue baking until the fruit filling is thickened and bubbling.

Remove from oven and let rest at least 20 minutes before serving.

Serve warm or at room temperature with a scoop of vanilla ice cream. Leave on the counter uncovered (keeps the topping fairly crisp) for up to a couple days.