Description
A delightful dessert combining sweet strawberries and tart rhubarb in a warm, crumbly crisp topping.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped into 1-inch pieces
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the strawberries and rhubarb in a large bowl.
- Add the granulated sugar, cornstarch, vanilla extract, and lemon juice. Mix well until the fruit is evenly coated.
- Pour the fruit mixture into a greased baking dish.
- Mix the rolled oats, flour, brown sugar, ground cinnamon, and melted butter in a separate bowl until crumbly.
- Spread the oat mixture over the fruit filling in the baking dish.
- Bake in the preheated oven for about 35-40 minutes, until the topping is golden and the fruit is bubbly.
- Remove from the oven and let it cool for at least 10 minutes before serving.
Notes
Pairs wonderfully with vanilla ice cream or whipped cream. Store leftovers in the refrigerator for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 20mg
Keywords: strawberry, rhubarb, dessert, crisp, summer recipes