Strawberry Rhubarb Crisp
A delightful dessert blending sweet strawberries and tart rhubarb, topped with a crunchy oat mixture, perfect for spring and summer gatherings.
Ingredients
Fruit Filling
- 2 cups fresh strawberries, hulled and quartered Use ripe strawberries for best flavor.
- 2 cups rhubarb, chopped Use firm rhubarb.
- 1 cup granulated sugar Adjust depending on the tartness of rhubarb.
- 1 tablespoon cornstarch For thickening the filling.
- 1 tablespoon lemon juice Helps balance sweetness.
Crisp Topping
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup butter, melted
- 1/2 teaspoon ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, and lemon juice. Stir until well mixed and pour into a greased baking dish.
- In another bowl, mix together oats, flour, brown sugar, melted butter, and cinnamon until crumbly.
- Sprinkle the oat mixture over the fruit filling.
Baking
- Bake for 35-45 minutes until the topping is golden brown and the filling is bubbling.
- Let cool slightly before serving.
Notes
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. Store leftovers in the refrigerator for up to three days or freeze for up to two months.