Strawberry Rhubarb Crisp
A delightful dessert that balances sweetness and tartness, made with fresh strawberries and rhubarb, topped with a crispy oat mixture, perfect for any occasion.
Ingredients
Fruit Filling
- 2 cups strawberries, hulled and sliced Use fresh, ripe strawberries.
- 2 cups rhubarb, chopped Bright red rhubarb for best flavor.
- 1 cup granulated sugar Adjust based on sweetness of strawberries.
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Oat Topping
- 1 cup rolled oats
- 1 cup all-purpose flour For a gluten-free option, use gluten-free flour.
- 1/2 cup brown sugar
- 1/2 cup butter, melted
- 1 teaspoon cinnamon Extra cinnamon for serving is recommended.
- pinch salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, and vanilla extract. Pour this mixture into a greased baking dish.
Topping
- In another bowl, mix together oats, flour, brown sugar, melted butter, cinnamon, and salt until crumbly.
- Spread the oat mixture over the fruit mixture in the baking dish.
Baking
- Bake for about 35-40 minutes, or until the topping is golden brown and the fruit is bubbling.
- Serve warm, either straight up or with ice cream à la mode.
Notes
Serve warm with vanilla ice cream or whipped cream. Store leftovers covered in the refrigerator for up to 3 days, or freeze for longer storage.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 8gSodium: 120mgFiber: 3gSugar: 20g
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