Rhubarb Strawberry Crisp
A delicious combination of tart rhubarb and sweet strawberries topped with a crunchy oat mixture, perfect for any occasion.
Ingredients
Fruit Filling
- 2 cups rhubarb, chopped
- 2 cups strawberries, sliced
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Crisp Topping
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 cup butter, melted
For Serving
- 1 scoop vanilla ice cream for serving
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the chopped rhubarb, sliced strawberries, granulated sugar, cornstarch, and vanilla extract. Fold gently until the fruit is well-coated.
- Pour the fruit mixture into a greased 9x13-inch baking dish, spreading it evenly.
- In another bowl, mix together the rolled oats, all-purpose flour, brown sugar, and cinnamon. Drizzle the melted butter over the dry ingredients and stir until the mixture becomes crumbly.
- Sprinkle the oat mixture evenly over the fruit filling.
Baking
- Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the fruit is bubbling at the edges.
- Serve warm with a generous dollop of vanilla ice cream on top.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. This crisp can be frozen for up to 3 months. Make sure to drain excess juice from the fruits if using thawed frozen strawberries to prevent a soggy bottom.