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Perfect for a spring evening, this strawberry rhubarb crisp is one of the easiest and best desserts I know. Serve it warm from the oven topped with a scoop of vanilla ice cream. Leftovers are also delicious with your morning coffee, too. Heads up: while fruit desserts like this one tend to be flexible, be sure to keep the ratio of rhubarb to strawberries the same. If you add more strawberries — which I know is tempting! — you’ll end up with fruit soup, as they release a ton of juice. For seasonal fruit crisp variations, see my summer peach crisp and autumn apple pecan crisp.
