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Strawberry Rhubarb Crisp

A delightful dessert combining sweet strawberries and tart rhubarb, topped with a buttery oat mixture, perfect for summer.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Fruit Mixture
  • 2 cups strawberries, hulled and sliced Fresh strawberries work best.
  • 2 cups rhubarb, chopped Use fresh rhubarb.
  • 1 cup sugar Adjust according to sweetness preference.
  • 2 tablespoons cornstarch For thickening the fruit mixture.
  • 1 teaspoon vanilla extract Enhances the flavors.
Topping
  • 1 cup oats Old-fashioned or quick oats can be used.
  • 1 cup flour All-purpose flour or gluten-free blend.
  • 1/2 cup brown sugar For a richer flavor.
  • 1/2 cup butter, melted Substitute with plant-based for vegan.
  • 1/2 teaspoon cinnamon Adds warmth to the topping.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine the sliced strawberries, chopped rhubarb, sugar, cornstarch, and vanilla extract. Mix until well coated.
  3. Transfer the mixture into a greased baking dish, spreading it out evenly.
  4. In a separate bowl, combine the oats, flour, brown sugar, melted butter, and cinnamon. Mix until crumbly.
Baking
  1. Sprinkle the oat mixture evenly over the fruit layer.
  2. Bake for 30-35 minutes or until the topping is golden brown and the fruit is bubbling.
  3. Cool slight before serving.

Notes

Serve warm with vanilla ice cream for a decadent treat. Can be stored in the refrigerator for 3-5 days or frozen for up to three months.