Peter McCarthy’s Strawberry Rhubarb Crisp

Shutterstock - Ekaterina Markelova

EVOO and Za’s licensed pilot (and chef) Peter McCarthy has the perfect recipe to make the most of the early spring produce. Rhubarb is having a moment, as it does every year around this time, and what better way to brighten up this tangy, perennial vegetable than with delightfully-sweet strawberries? The classic combo is elevated by the addition of toasted slivered almonds to the topping while orange zest and brandy zhuzh up the sticky, jammy rhubarb-y middle. Bust out your baker’s cap — your tastebuds will thank you!


Servings: 12


For the topping
  • 1 1/2 cups sugar
  • 1 1/2 cups light brown sugar
  • 1 1/2 pounds butter, cubed into half inch pieces
  • 1 tablespoons vanilla extract
  • 1 tablespoons ground cinnamon
  • 1 teaspoons kosher salt
  • 6 cups all purpose flour
  • 1 1/2 cups oats
  • 1 1/2 cups toasted slivered almonds
For the filling
  • 4 cups rhubarb, 3/4 inch dice
  • 4 cups strawberries, quartered
  • zest of half an orange
  • 1/2 cup sugar
  • 2 1/4 teaspoons kosher salt
  • 1 tablespoon brandy
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 tablespoons corn starch


For the topping
  1. In a stand mixer, using the paddle attachment, combine the sugar, brown sugar, butter, vanilla extract, cinnamon and salt until smooth and creamy. Add the remaining ingredients and mix until just combined.
For the filling
  1. Preheat the oven to 350 degrees (325 if using a convection oven).
  2. In a large bowl mix all of the filling ingredients until thoroughly combined.
  3. To bake, fill individual square ramekins with the fruit filling. Then, top each with 1/4 cup of the topping. Bake for 15 minutes. Then, remove from the oven, top each crisp with 3 tablespoons more topping and bake an additional 15 minutes.

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