strawberry rhubarb crisp.

Warm weather means fruity desserts.


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


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.