strawberry rhubarb crisp.

Warm weather means fruity desserts.

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Crisps are my favorite. Slightly healthier than pie and much easier to put together, they're an infinitely adaptable summertime staple.

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For the filling, mix strawberries, rhubarb, a squeeze of lemon juice, and a spoonful or two of sugar.

For the topping, mix a cup of oats, a cup of brown sugar, a cup of flour, and a handful of nuts (in this case I used toasted pistachios). Cut in about a half cup of cold butter until the mixture is clumping together.

Bake at 375 degrees until it's bubbling and browning and turning a gorgeous shade of fuschia. Top with fresh mint.

Best served with pink wine on a porch.