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jhessica

Strawberry Rhubarb Crisp: A Must-Try Dessert Recipe!

A delicious and easy-to-make dessert featuring a sweet and tangy filling of strawberries and rhubarb topped with a crunchy oat topping.
Print Recipe
Prep Time 15 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups fresh strawberries hulled and sliced
  • 2 cups rhubarb chopped into 1-inch pieces
  • 1 cup granulated sugar divided
  • 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
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter melted

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish or a similar-sized casserole dish.
  2. In a large mixing bowl, combine the sliced strawberries, chopped rhubarb, 1/2 cup of granulated sugar, cornstarch, vanilla extract, and lemon juice. Toss until the fruit is well coated. Pour this mixture into the prepared baking dish.
  3. In another bowl, mix together the rolled oats, flour, brown sugar, cinnamon, and salt. Drizzle the melted butter over the oat mixture and stir until crumbly.
  4. Evenly sprinkle the oat topping over the fruit mixture in the baking dish.
  5. Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling.
  6. Remove from the oven and let it cool for about 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 40gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 4gCholesterol: 20mgSodium: 150mgFiber: 2gSugar: 20g

Notes

  • For added flavor, consider mixing in a teaspoon of almond extract with the fruit filling.
  • Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious dessert.

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