Description

Indulge in the delightful blend of sweet and tart with this Strawberry Rhubarb Crisp. Featuring a luscious filling of fresh strawberries and rhubarb, each bite is topped with a crunchy oat mixture that remains crisp for days. Perfect for spring and summer celebrations or as a cozy treat at home, this dessert shines when served warm with vanilla ice cream, creating an unforgettable flavor experience. Simple to prepare and made with seasonal ingredients, it’s sure to become a favorite for gatherings or quiet evenings alike.

Ingredients

Scale

6 cups sliced fresh rhubarb
2 cups chopped fresh strawberries
1 tablespoon freshly squeezed lemon juice
1 cup granulated sugar
¼ cup cornstarch
1 cup packed brown sugar
1 cup all-purpose flour
¾ cup old-fashioned rolled oats
1 teaspoon cinnamon
½ teaspoon kosher salt
6 tablespoons unsalted butter, softened
2 tablespoons vegetable oil

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Instructions

Preheat your oven to 375°F.
In a large bowl, combine sliced rhubarb, chopped strawberries, and lemon juice. Mix in granulated sugar and cornstarch until well blended. Pour into a greased 9" x 13" baking dish.
For the topping, mix brown sugar, flour, oats, cinnamon, salt, butter, and oil in a medium bowl using a pastry cutter until large crumbs form. Sprinkle over the fruit filling.
Bake for about 45–50 minutes until bubbly and golden brown on top. Let cool for 15 minutes before serving.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 18g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 3g
Cholesterol: 20mg