I still remember the summer I fell in love with strawberry rhubarb crisp. It was during my externship at a farm-to-table bistro in Vermont, where Chef Marie would send me out back with a colander to gather ruby-red strawberries and those peculiar pink stalks I’d never cooked with before. As I watched her transform these humble ingredients into a bubbling, fragrant masterpiece topped with golden crumbles, I realized true culinary magic happens when simplicity meets seasonal abundance. Today, I’m sharing my perfected version that balances sweet berries with rhubarb’s signature tang – the ultimate summer dessert that’ll make you the star of every backyard barbecue.