Ron Wilson

Ron Wilson

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Rita has a seasonal dessert with rhubarb and strawberries

here’s a yummy seasonal dessert with rhubarb and strawberries. If you’ve never eaten rhubarb crumble (and I know you have, Yardboy - your mom Nell’s excellent dessert), this is a good place to start.



3/4 cup flour

2/3 cup plus 1/2 cup sugar

6 tablespoons (3/4 stick) chilled butter, cut into 1/2-inch cubes

1/2 cup oats

1 teaspoon vanilla

3 or so cups sliced strawberries (about a pound)

3 or so cups rhubarb, cut into 1/2-inch-thick pieces (about a pound)


Combine flour, 2/3 cup sugar, and salt in medium bowl; whisk to blend. Add butter. Rub in with fingertips until mixture sticks together in clumps. Mix in oats and nuts. Topping can be made 1 day ahead. Cover and chill.

Preheat oven to 375.

Spray a baking dish. Mix 1/2 cup sugar, strawberries and rhubarb together and pour into baking dish. Sprinkle oat topping evenly over filling.

Bake until filling bubbles and topping is crisp, about 45 minutes. Let cool 15 minutes. Spoon warm crumble into bowls. Serve with ice cream.

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