Friday Faves – Made in Melissa’s Kitchen makes Strawberry Rhubarb Crisp

Hey guys! It’s Friday again and I’m really excited about the long holiday weekend we have ahead of ourselves. The weather here in Boston is supposed to be beautiful and I plan to spend lots of time outside. But before we can kick off the weekend, check out this week’s feature for Friday Favs. Melissa from Made in Melissa’s Kitchen posts great recipes, including a fair share of desserts. And I love the logo on her header – so cute with the mixer in the middle!

Hi Beantown Baker readers! My name is Melissa and I blog over at Made in Melissa’s Kitchen. I started my food blog in 2008 as a way of keeping track of recipes, and also to share them with family and friends. I post a little bit of everything from appetizers to desserts, and from more complex recipes to recipes with two ingredients. I live with my family just north of Boston in New Hampshire, and am so honored to take part in Jen’s Friday Fav’s series!

I had a hard time choosing my what to post today, but went with this recipe for two reasons. The first one being that we are right in the middle of strawberry season in New England, and I know I am always looking for new recipes for those fresh strawberries! The second reason is that since it is 4th of July weekend, I am sure many of you will be having parties and cookouts, and this recipe is perfect for a crowd!

If you have never had or are unsure about the rhubarb, I would strongly encourage you to give this recipe a try anyway. The rhubarb blends right in with the strawberries, and the sweet, buttery, crunchy topping makes it a very delicious dessert.

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Strawberry Rhubarb Crisp


1 cup white sugar
4 tablespoons all-purpose flour
5 cups sliced fresh strawberries
4 cups diced rhubarb
1 1/2 cups all-purpose flour
1 cup packed brown sugar
1 cup (2 sticks) cold butter, cut into small chunks
1 cup rolled or old fashioned oats
Preheat oven to 375 degrees F (190 degrees C)


In a large bowl, mix white sugar, 4 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.

Mix 1 1/2 cups flour, brown sugar, and oats in a large bowl. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs. Spread topping evenly over strawberry and rhubarb mixture.

Bake 40-45 minutes in the preheated oven, or until crisp and lightly browned.

Serve warm with a big scoop of vanilla ice cream, or whipped cream.

Note: You may not use all of the crumb topping, depending on how much you like. I had a bit leftover that I sprinkled on top of some raspberry muffins. Also, this makes a big pan, but the crisp reheats well in the microwave.

Recipe adapted from

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17 Responses to “Friday Faves – The Small Boston Kitchen makes Cranberry Risotto Stuffed Portobello Mushrooms”

  1. #
    Lauren — January 7, 2011 at 1:13 pm

    I’m not a huge mushroom fan, but the cranberry risotto sounds absolutely fantastic! Thanks for the idea, Katie :).

  2. #
    Fun and Fearless in Beantown — January 7, 2011 at 2:51 pm

    What a great recipe Katie!

  3. #
    Daisy — January 7, 2011 at 3:02 pm

    I am in awe of your description of mushrooms. that recipe is awesome and so is the idea to cook them in butter and red wine! if non mushroom lovers are not converted after this post, there is no help for them!!

  4. #
    Erica — January 7, 2011 at 3:29 pm

    This comment has been removed by the author.

  5. #
    Jennifer — January 7, 2011 at 3:29 pm

    I am a huge mushroom lover. This recipe sounds wonderful!

  6. #
    In and Around Town — January 7, 2011 at 3:33 pm

    I am a HUGE fan of mushrooms, I put them in everything! This will probably be dinner tonight!

  7. #
    Sarah from 20somethingcupcakes — January 7, 2011 at 3:55 pm

    I’m definitely with you in the first camp, though I will tell you – I’ve converted the boyfriend into a semi-mushroom lover, so maybe there is a person who lies a bit in between after all! This looks heavenly.

  8. #
    Smitten Sugar — January 7, 2011 at 5:05 pm

    I am definitely not a mushroom lover but this recipe looks amazing!

  9. #
    Megan — January 7, 2011 at 5:48 pm

    Katie can make these for me anytime! Great recipe and great guest post!

  10. #
    Josie — January 7, 2011 at 7:00 pm

    OMG this combines so many of my favorite things into one dish! I’ve already added it to next week’s menu. Thanks so much for introducing me to a fun new blog!

  11. #
    Melissa — January 7, 2011 at 8:28 pm

    I’m on the verge of being a mushroom lover – when raw the texture creeps me out but I’ve discovered I love the flavor and like them when cooked. I would love to eat this dish!

  12. #
    kitchenmisfit — January 7, 2011 at 11:58 pm

    It is bad that I thought the sneak peak picture looked like mashed potatoes? That can only mean the risotto must be extra creamy!

  13. #
    kitchenmisfit — January 7, 2011 at 11:59 pm

    It is bad that I thought the sneak peak picture looked like mashed potatoes? I think that just means this risotto must be extra creamy!

  14. #
    The Small Boston Kitchen — January 8, 2011 at 4:28 pm

    Thanks Jen for including me in your Friday Faves and for saying such nice things about my writing! This dish was fun to make and was really good on a cold winter night. Thanks all for the comments! Even those from the mushroom haters 🙂

  15. #
    Maris (In Good Taste) — January 8, 2011 at 7:34 pm

    Aren’t portobello mushrooms the best? So many different things you can do with them!

  16. #
    John at BOS — January 9, 2011 at 2:14 am

    What more Can I say, a combination of my favorite ingredients… Mushroom and risotto! It’s nice to see a lot of mushroom recipe’s this past few days.

  17. #
    Kerstin — January 10, 2011 at 5:03 am

    What a creative recipe, I love it! Definitely the perfect way to kick off your cool Friday Favs feature 🙂

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