This crisp celebrates one of our favorite spring combinations—tart rhubarb and sweet strawberries that balance each other perfectly. The rhubarb breaks down just enough to create those beautiful ruby-red juices, while the strawberries hold their shape and add bursts of sweetness throughout.
Our Strawberry + Pink Peppercorn Shrub brings out the best in both fruits, adding a subtle warmth that makes this crisp feel special. The same buttery, golden topping you love gets even better when it soaks up those gorgeous pink juices bubbling around the edges.
If you're a topping lover like us, try doubling the topping recipe for an extra indulgent treat—more buttery, crispy goodness in every bite. Please note, we like this a bit on the tart side, if you like your fruit on the sweeter side, increase the sugar to 1/2 cup.
Ingredients:
FOR FRUIT:
- 2 lbs fresh rhubarb, cut into 1-inch pieces
- 2 lbs fresh strawberries, hulled and halved
- ⅓ cup sugar
- 3 tablespoons all-purpose flour
- 2 tablespoons Strawberry + Pink Peppercorn Shrub
FOR TOPPING:
- 1¾ cups unbleached all-purpose flour
- 12 tablespoons (¾ cup) very soft butter
- ⅔ cup light or dark brown sugar
- 3 tablespoons granulated sugar
- ½ to 1 teaspoon cinnamon
Instructions: Preheat oven to 375°F and butter a 9x13 baking dish. Toss rhubarb and strawberries with sugar, 3 tablespoons flour, and Strawberry + Pink Peppercorn Shrub. Let sit for 10-15 minutes to allow juices to develop, then place in prepared pan.
In a mixer, combine 1¾ cups flour, brown sugar, granulated sugar, and cinnamon. Add soft butter and mix on low speed for about 5 minutes, until all butter is incorporated and mixture comes together in small crumbles. If it sticks to the bottom of the bowl, just break it up with your hands.
Sprinkle topping over fruit and press down gently. Bake for about 45 minutes, until fruit is tender and juices are bubbling around the edges. Cool and serve warm or at room temperature. Heavy cream, whipped cream, or ice cream are optional!
