We Made Ina Garten’s Strawberry Rhubarb Crisp. Here’s What Happened.
Is Ina Garten's strawberry rhubarb crisp as good as it looks? We found out!
I’m the world’s least picky eater, so there aren’t many things I haven’t eaten. Food like kimchi, octopus, dragonfruit… you name it, I’ve probably had (and liked) it! But one thing I have surprisingly never tasted? Rhubarb.
That all changed over the weekend, however, when I decided to try my hand at Ina Garten’s strawberry rhubarb crisp. I love strawberries, I love crisps, I love Ina—it sounded like a (literal) recipe for success. So I headed off to the market, on the hunt for what my grandma described as “bright red celery stalks” (aka rhubarb) and plenty of butter.
Here’s what happened after all the mixing and baking!
How to Make Ina Garten’s Strawberry Rhubarb Crisp
- 4 cups fresh rhubarb, diced into 1-inch pieces
- 4 cups fresh strawberries, hulled and halved
- 1-1/4 cups granulated sugar
- 1-1/2 teaspoons grated orange zest
- 1 tablespoon cornstarch
- 1/2 cup fresh-squeezed orange juice
- 1 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/2 teaspoon kosher salt
- 1 cup quick-cooking oatmeal
- 12 tablespoons cold unsalted butter, diced
Step 1: Prepare the filling
Preheat the oven to 350° F. Then, combine the diced rhubarb, strawberries, 3/4 cup of sugar and orange zest in a large bowl. In a separate smaller bowl (or measuring cup), stir the cornstarch into the orange juice until the cornstarch is completely dissolved. Next, stir that mixture into the fruit and pour the entire mixture into an 8×11-inch baking dish.
Place the dish on top of a baking sheet lined with parchment paper. (This will help prevent the crisp from bubbling over and burning on the floor of your oven.)
Step 2: Make the topping
Use an electric mixer (or stand mixer) to combine the flour, the remaining 1/2 cup of sugar, brown sugar, salt and oatmeal. Then, turn the mixer down to a low speed, and add in the butter until the mixture is crumbled.
Step 3: Bake
Sprinkle the crumble topping over the fruit mixture in the baking dish. Bake for about an hour or until the topping is a golden brown. I used this time to read about Ina Garten’s new cookbook.
Initial Thoughts & Reaction
I pulled my crisp out of the oven after 50 minutes. (It was already getting a bit toasty.) The crisp looked delicious. It smelled delicious. Even the bubbling of the fruit sounded delicious. I didn’t even want to wait for it to cool off to dig in—and I didn’t have to. Because unlike revenge, Ina Garten’s strawberry rhubarb crisp is a dish best served warm (and with a dollop of ice cream or whipped cream).
I was hooked at first bite. The texture was on point—the crispy crumble topping gave way to a warm, gooey fruity filling. It was so tasty, in fact, that I was hesitant to share with my family (although I did let them have a few bites mostly to show off my newfound rhubarb baking skills).
I’d only make one change to this recipe: doubling or at least increasing the topping ingredients. I’m a big crumble topping fan, and I like to go heavier on the topping-to-filling ratio than Ina does, apparently!