A classic strawberry rhubarb crisp with a buttery brown sugar, oat, and almond crumble topping, made even sweeter with raspberries and vanilla.

Spring has sprung in northern Virginia, and oh, am I ready. Our neighborhood is brimming with dogwoods and cherry blossoms, and I’m diving right into my warm-weather berry crazy ways, making good use of some ruby red rhubarb I snagged at the market this week.

I literally cleaned out their limited supply, then asked them to please order more for me, because I’m a real treat for grocery store produce managers… 😂

However, my lack of shame when it comes to specialty seasonal ingredients paid off, with this sweet and vibrant strawberry rhubarb crisp. It combines fresh berries and tart rhubarb tossed with brown sugar and good vanilla, and tucked beneath a buttery almond-oat crumble.