Description
This delicious strawberry rhubarb crisp combines the sweetness of strawberries with the tartness of rhubarb, topped with a buttery oat crumble. It’s the perfect dessert for spring and summer!
Ingredients
Scale
- 4 cups chopped rhubarb
- 2 cups sliced strawberries
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the chopped rhubarb, sliced strawberries, granulated sugar, cornstarch, and vanilla extract. Mix well and transfer to a greased 9×13 inch baking dish.
- In another bowl, mix together the rolled oats, flour, brown sugar, melted butter, and cinnamon until crumbly.
- Sprinkle the oat mixture evenly over the fruit mixture.
- Bake for 35-40 minutes or until the top is golden brown and the fruit is bubbling.
- Allow to cool slightly before serving. Enjoy warm with ice cream or whipped cream.
Notes
- You can substitute half of the sugar with honey for a different flavor.
- Feel free to add nuts or coconut to the topping for added texture.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 22
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 38
- Fiber: 3
- Protein: 3
- Cholesterol: 15
Keywords: strawberry rhubarb recipes, strawberry rhubarb crisp, easy strawberry rhubarb dessert, spring desserts, fruit crisp recipes