Description
This delightful strawberry rhubarb crisp combines the sweet and tart flavors of strawberries and rhubarb, topped with a buttery, crunchy oat topping. Perfect for spring and summer gatherings!
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped into 1-inch pieces
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon juice. Toss until the fruit is well coated. Pour the mixture into a greased 9×13-inch baking dish.
- In another bowl, mix the rolled oats, flour, brown sugar, cinnamon, melted butter, and salt until crumbly. Spread the oat mixture evenly over the fruit filling.
- Bake in the preheated oven for 35-40 minutes or until the fruit is bubbly and the topping is golden brown.
- Allow to cool for a few minutes before serving. Enjoy warm, optionally with ice cream!
Notes
- For a more intense flavor, you can add a dash of nutmeg to the topping.
- Feel free to substitute with frozen strawberries and rhubarb if fresh is unavailable; just adjust the sugar to taste.
- Serve with whipped cream or vanilla ice cream for a delightful dessert.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 25
- Sodium: 50
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 3
- Protein: 2
- Cholesterol: 15
Keywords: best strawberry rhubarb crisp recipe, strawberry rhubarb dessert, easy rhubarb crisp, seasonal recipes, summer desserts