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    seasonal recipe

    Recipe for strawberry-rhubarb crisp

    Lisa Zwirn for the Boston Globe

    Serves 8

    Because rhubarb and strawberries arrive in New England at about the same time, they’ve been paired together for centuries in pies, cobblers, and crisps. Serve warm with vanilla ice cream.


    2pounds fresh rhubarb, trimmed, cut into 1-inch pieces
    ¾cup granulated sugar
    tablespoons cornstarch
    1tablespoon lemon juice
    1quart fresh strawberries, hulled and quartered

    1. Set the oven at 375 degrees. Have on hand a 12-inch baking dish (2½-quart



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    2. In a bowl, toss the rhubarb, sugar, cornstarch, and lemon juice. Gently stir in the strawberries. Transfer the mixture to the baking dish.


    ¾cup flour
    ¾cup old-fashioned rolled oats
    cup light brown sugar
    ½teaspoon salt
    ¾cup slivered almonds, chopped
    7tablespoons cold unsalted butter, cut up

    1. In a bowl, combine the flour, oats, brown sugar, salt, and almonds. With your fingertips, rub in the butter until the mixture feels moist, squeezing the dough with your fingers to form small clumps. Sprinkle the topping evenly over the fruit.

    2. Bake for 40 to 45 minutes or until the fruit is bubbling and the topping is golden. Rest for 15 minutes. Lisa Zwirn