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Rhubarb Strawberry/Sorrel Crisp

(from Simply in Season cookbook)


4 cups rhubarb, finely chopped

2 cups strawberries, sliced or sorrel, finely chopped

1 cup sugar

1 T orange peel, grated

1 tsp vanilla

Combine in a large saucepan. Bring to a boil over medium-high heat, then reduce to medium and cook 4 minutes, stirring frequently.

1/4 cup water

3T cornstarch

Dissolve cornstarch in water. Add to rhubarb mixture. Cook until thickened. Stir constantly. Set aside.

1 1/2 cups flour

1 1/2 cups rolled oats

3/4 cup brown sugar

3/4 cup butter

1/2 tsp salt

1/2 tsp ground cinnamon

1/2 cup walnuts or other nuts, chopped (optional)

Mix together until crumbly. Place about 3 1/2 cups of crumb mixture into greased 9" x 13" baking pan and press to make an even layer. Pour in rhubarb/strawberry mixture and spread evenly. Sprinkle remaining crumb mixture over top. Bake in preheated oven at 350 F for 30-40 minutes. Cut into squares.

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