The Easy Ina Garten Dessert I’m Making for Memorial Day—It’s My Favorite

Growing up, my neighbor had a rhubarb patch that always felt magical and mysterious to me. You may be picturing a picturesque garden, but the reality was that the rhubarb grew just a few feet from my driveway on a small, unassuming patch of grass between the two houses. 

My parents forbade us from going near it. They warned us that the leaves were poisonous, but I think, in reality, they just wanted to protect their share of the crops. My neighbor was always kind enough to share her bounty; when she did, it was a sure sign that summer had officially started. 

Back then, we always used the stalks we were gifted to bake a strawberry and rhubarb pie. I’d help my mom weave the pie crust, painstakingly fixing cracks as we worked. I remember this pie taking us all day, hulling the berries, making and chilling the dough, baking the pie, and then waiting for what felt like an eternity for the pie to be cool enough to slice and enjoy. 

It gave rhubarb season special meaning, but surely there had to be a better way to enjoy this spring delicacy!

Then, I entered my Ina Garten Era. As I started cooking and baking as a young adult, I relied on Ina’s expertise for almost every occasion. Even as a novice cook, her recipes always turned out well for me, so when I stumbled upon her super-easy Strawberry Rhubarb Crisp, I knew I had to try it. Now, whenever I see the first stalks of rhubarb hit the grocery store, it’s the first recipe I make.

How I Make Ina Garten’s Strawberry Rhubarb Crisp

I love how simple and quick her crisp is to throw together. Prepping the strawberries takes the most time, but once you finish that, you can pull together the buttery topping in just minutes. 

I usually use slightly less rhubarb than the recipe calls for (3 stalks instead of 4 or 5), as my kids can only take the tart flavor in small doses. Once I prep the fruit, I macerate it with sugar and orange zest. I like to let this sit for a bit to bring out the flavor and allow the berries and citrus to marry. I toss the fruit mixture in a cornstarch slurry and fresh orange juice.

Over the years, I’ve played around with this ratio and have determined that I like the texture of the crisp best when I use double the cornstarch (2 tablespoons) and only half of the orange juice (1/4 cup). This thickens the syrup that forms as the fruit cooks and makes serving much easier. 

Quick Tip For Making Ina’s Crisp

• While I could easily make the crisp topping by hand, I love the texture it takes on when I assemble it in a stand mixer. It allows you to work the butter into the oats and flour, which creates generous hunks of toasty crumble topping once baked. 
• You may feel tempted to swap the quick-cooking oats for rolled oats, but using the brand Ina suggests, McCann’s gives the best texture. They provide a crisp, hearty texture and slightly nutty flavor without making the topping feel too dry or crumbly. 
• The only changes I make to the topping are to add a pinch of ground ginger and a touch of ground cinnamon. This makes it taste even more like the pie of my childhood without all the work! 
• Place the baking dish on a rimmed sheet pan to catch any drips—I learned that the hard way! I like to serve this crisp for dessert, topped with a generous scoop of vanilla ice cream, or even for breakfast with a dollop of Greek yogurt. 

Now, when I spot rhubarb at the market each spring, I reach for this easy, reliable crisp. It’s a little nostalgic, a little grown-up, and always the sweetest start to rhubarb season.