This old fashioned strawberry rhubarb crisp with ginger is a simple recipe with simple ingredients. The crumble is a mixture of large flaked oats, brown sugar and butter. The topping is crunchy with a rich buttery bite and is piled high on juicy sweet and tart fruits with a hint of fresh spicy notes from the ginger.
Store crisp in the refrigerator covered in plastic for 3-4 days.
Keywords: Strawberry, Rhubarb, Crumble, Crisp, Summer, Spring, Dessert