Strawberry Rhubarb Crisp
A sweet and tangy dessert with strawberries, rhubarb, and a crunchy oat topping.
15 mins
Prep Time
35 mins
Cook Time
6
Servings
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 2 cups fresh rhubarb, chopped
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
Nutrition Facts
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Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish.
In a large bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, and vanilla extract. Stir until well mixed.
Pour the strawberry-rhubarb mixture into the prepared baking dish, spreading it evenly.
In another bowl, mix oats, flour, brown sugar, cinnamon, and salt. Add the cold butter cubes and use your fingers to work the butter into the mixture until it resembles coarse crumbs.
Sprinkle the oat topping evenly over the fruit mixture in the baking dish.
Bake for 35-40 minutes, or until the topping is golden brown and the fruit mixture is bubbly. Let it cool slightly before serving.
Chef's Tips
- Fresh vs. Frozen: You can use frozen strawberries and rhubarb if fresh isn’t available. Just thaw and drain excess liquid before using.
- Extra Crunch: Add chopped nuts like almonds or pecans to the topping for extra texture.
- Serving Suggestion: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Storage: Store leftovers in the refrigerator for up to 3 days. Reheat in the oven for best results.
- Sweetness Adjustment: Adjust the sugar based on the tartness of your rhubarb and strawberries.
