Ingredients
4 cups fresh rhubarb, chopped
2 cups fresh strawberries, hulled and sliced
1 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 cup rolled oats
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup unsalted butter, melted
1/2 teaspoon cinnamon
Instructions
1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the rhubarb, strawberries, sugar, cornstarch, vanilla extract, and lemon juice. Mix well and pour into a greased 9×13 inch baking dish.
3. In another bowl, combine the rolled oats, all-purpose flour, brown sugar, melted butter, and cinnamon. Mix until crumbly.
4. Sprinkle the oat mixture evenly over the fruit mixture in the baking dish.
5. Bake for 45-50 minutes or until the topping is golden brown and the fruit is bubbly.
6. Let cool for a few minutes before serving. Enjoy warm with ice cream or whipped cream!
Notes
For a twist, add a pinch of nutmeg to the oat topping.
This crisp can be made ahead of time and reheated in the oven before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Seasonal & Party Feasts 🎉
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 20g
- Sodium: 5mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 15mg
Keywords: strawberry, rhubarb, dessert, crisp