• Liz Talley - Urban Graze

Great Aunt Liz’s Strawberry Rhubarb Crisp

A recipe from one of the best gardeners and cooks I’ve ever known, my Great Aunt Liz!

I always make this in the large, butter-colored fiesta mixing bowl I inherited from her to remind me of our happy times in the kitchen together. She didn’t think much of small electric appliances; she even beat her whipped cream by hand! She was thin and strong, no gym membership fees needed. She was beloved by her family, and countless friends and neighbors, who she found ways to care for daily- teaching us all about the value of celebrating each day with humor, style and beautiful food.

2½ c. chopped rhubarb

1½ c. strawberries, halved or quartered (depending on size of strawberry)

½ c. sugar

1 Tbsp. orange zest (this is my addition, so optional)

3 Tbsp. orange juice

3 Tbsp. cornstarch or quick tapioca

Combine the rhubarb, strawberries, sugar, and orange zest in a bowl. Whisk together the OJ and cornstarch (or tapioca), then stir into the rhubarb mixture.

Pile into a greased 9x9 baking dish.


1/2 c. flour

3/4 c. light brown sugar

1/4 tsp. salt

1/4 tsp. cinnamon

1 stick cold butter, sliced about 1/8” - 1/4” thick

1½ c. rolled oats

Stir together flour, brown sugar, salt and cinnamon in a bowl. Put into a food processor, add cold butter slices and quick pulse a few times until mixture is crumbly– it should look like a coarse ground meal and if you squeeze some gently in your fist, it will hold together. Return mixture to the bowl, and using your hands, incorporate the oats until well blended.

Scatter the topping over the rhubarb mixture, covering entire area evenly.

Bake in preheated 350 oven for about 30-40 minutes, until the topping is nicely browned and the rhubarb mixture is bubbling.

Serve with a scoop of vanilla ice cream.

Recipe created or adapted by Liz Talley, Urban Graze

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