Description
A delightful strawberry rhubarb crisp that combines the tartness of rhubarb with the sweetness of strawberries, topped with a crunchy oat topping.
Ingredients
Scale
- 2 cups fresh strawberries
- 2 cups fresh rhubarb
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 cup oats
- 1/2 cup brown sugar
- 1/2 cup unsalted butter
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the sliced strawberries, chopped rhubarb, granulated sugar, and flour. Toss until the fruit is well coated.
- Transfer the fruit mixture to a greased 9×13 inch baking dish.
- In another bowl, mix together the oats, brown sugar, melted butter, cinnamon, and salt until crumbly.
- Spread the oat mixture evenly over the fruit in the baking dish.
- Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling.
- Remove from the oven and let it cool slightly before serving.
Notes
- Serve warm with vanilla ice cream or whipped cream for added sweetness.
- You can substitute frozen strawberries and rhubarb if fresh is not available; just adjust the baking time accordingly.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 15
- Sodium: 150
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 36
- Fiber: 3
- Protein: 2
- Cholesterol: 15
Keywords: strawberry rhubarb crisp recipe, easy strawberry rhubarb dessert, fruit crisp recipe, homemade strawberry rhubarb crisp