Strawberry Rhubarb Crisp
This Strawberry Rhubarb Crisp combines the tartness of rhubarb and the sweetness of strawberries topped with a crunchy oat and brown sugar topping. It's a perfect dessert for a warm day, easy to make, and simply delicious.
Equipment
- 1 large mixing bowl
- 1 9x13 inch baking dish
- 1 measuring cups and spoons
- 1 mixing spoon
- 1 oven
Ingredients
- 4 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- pinch salt salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the sliced strawberries, chopped rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon juice. Gently mix until the fruits are well coated. Pour this mixture into the 9x13 inch baking dish and spread it evenly.
- In another bowl, combine the rolled oats, flour, brown sugar, ground cinnamon, and a pinch of salt. Pour in the melted butter and mix until the mixture is crumbly.
- Evenly distribute the oat mixture over the fruit filling in the baking dish.
- Bake in the preheated oven for 40 minutes, or until the topping is golden brown and the fruit is bubbling.
- Remove from the oven and allow to cool for at least 10 minutes before serving. This will help the juices thicken slightly.
- Serve warm, preferably with a scoop of vanilla ice cream or whipped cream.
- If you have leftovers, store them in the refrigerator for up to 3 days. Reheat in the oven for a few minutes before serving.
Notes
Serve warm, preferably with a scoop of vanilla ice cream or whipped cream.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven for a few minutes before serving.
Feel free to adjust the sugar based on how sweet your strawberries and rhubarb are!