Food & Cooking Recipes Breakfast & Brunch Recipes Strawberry-Rhubarb Crisp Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Servings: 6 Strawberries and rhubarb are summer's best friends -- cook them up together in this quintessential dessert. Ingredients For the fruit 8 ounces strawberries, hulled and halved (quartered if large) 8 ounces rhubarb, trimmed, cut into ½-inch pieces ½ cup raw sugar 1 tablespoon cornstarch ¼ teaspoon coarse salt For the topping 1 cup rolled oats ¼ cup all-purpose flour ¼ cup unsalted butter (½ stick), melted ¼ cup brown sugar ⅛ teaspoon coarse salt For the garnish Fresh basil leaves, torn if large Directions Preheat oven to 375 degrees. In a large bowl, combine strawberries, rhubarb, raw sugar, cornstarch, and salt. Transfer to an 8-inch baking dish. In a medium bowl, combine oats, flour, butter, brown sugar, and salt. Stir until combined and slightly clumpy. Sprinkle over fruit. Bake until juices are bubbling in the center and topping is golden brown, about 45 minutes. Let cool slightly. Garnish with basil. Frederic Lagrange Originally appeared: Whole Living, June 2011 Rate It PRINT