Strawberry Rhubarb Crisp
A delightful dessert combining sweet strawberries and tangy rhubarb, topped with a crispy, crumbly mix for a comforting summer treat.
Ingredients
Fruit Filling
- 2 cups fresh rhubarb, diced Can substitute with frozen rhubarb.
- 2 cups strawberries, sliced
- 1 cup granulated sugar Adjust based on taste.
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Crisp Topping
- 1 cup rolled oats
- 1 cup all-purpose flour Can substitute with a gluten-free blend.
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the diced rhubarb, sliced strawberries, granulated sugar, cornstarch, and vanilla extract. Pour this mixture into a greased baking dish.
- In another bowl, mix the rolled oats, all-purpose flour, brown sugar, melted butter, cinnamon, and salt until the mixture is crumbly.
- Spread the oat mixture evenly over the fruit filling in the baking dish.
- Bake for 35-40 minutes, or until the topping is golden brown and the fruit mixture is bubbling.
- Allow it to cool slightly before serving to let the flavors meld.
Notes
For best results, choose firm rhubarb stalks and store leftovers in an airtight container for up to 3 days. It can also be frozen for up to 3 months.