Chef John’s Rhubarb Crisp

Ingredients

• 4 cups diced rhubarb
• 1 cup fresh strawberries, halved
• 1/2 cup white sugar
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• Topping:
• 1/2 cup brown sugar
• 1/2 cup whole wheat flour
• 1/2 cup rolled oats
• 1/4 teaspoon salt
• 1 pinch ground cinnamon
• 4 tablespoons cold butter, cut into cubes

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.

Combine rhubarb, strawberries, white sugar, lemon juice, and lemon zest together in a bowl.

Stir brown sugar, whole wheat flour, oats, salt, and cinnamon together in a bowl. Cut cold butter into oat mixture with a pastry blender until the mixture resembles coarse crumbs and butter pieces are pea-sized.

Pour rhubarb mixture into prepared baking dish. Spread oatmeal mixture evenly over the top.

Bake in the preheated oven until golden and bubbling, about 35 minutes.