Description
This Strawberry Rhubarb Crisp combines sweet strawberries with tangy rhubarb, topped with a buttery crumble for a delightful dessert.
Ingredients
Scale
- 3 cups fresh strawberries, hulled and sliced
- 3 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1 teaspoon 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, lemon juice, and cornstarch. Mix well and set aside.
- In another bowl, mix together the rolled oats, flour, brown sugar, melted butter, cinnamon, and salt until crumbly.
- Pour the fruit mixture into a greased 9×13 inch baking dish. Sprinkle the oat mixture evenly over the top.
- Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the fruit is bubbling.
- Let cool for 10 minutes before serving. Enjoy warm with ice cream!
Notes
- Feel free to substitute frozen strawberries and rhubarb if fresh is unavailable.
- Serve with vanilla ice cream or whipped cream for an extra treat.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 22
- Sodium: 50
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 2
- Cholesterol: 15
Keywords: strawberry rhubarb recipes, easy homemade desserts, sweet and tangy desserts, strawberry rhubarb crisp