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Scrumptious Strawberry Rhubarb Crisp

A delightful dessert that perfectly balances the tartness of rhubarb and the sweetness of strawberries, topped with a crunchy, buttery crust.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Baking, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Fruit Filling
  • 2 cups fresh strawberries, sliced Ensure strawberries are ripe for best flavor.
  • 2 cups rhubarb, chopped Fresh rhubarb is highly recommended for best results.
  • 1 cup granulated sugar Adjust based on sweetness preference.
  • 1 tablespoon cornstarch Helps thicken the filling.
  • 1 tablespoon lemon juice Enhances the flavors.
Crisp Topping
  • 1 cup rolled oats For a crunchy texture.
  • 1 cup flour All-purpose flour works well.
  • 1/2 cup brown sugar Adds a richer flavor.
  • 1/2 cup butter, melted Can be substituted with a plant-based option.
  • 1/2 teaspoon cinnamon Adds a warm spice.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mix the sliced strawberries, chopped rhubarb, granulated sugar, cornstarch, and lemon juice until well-coated.
  3. Spread the fruit mixture evenly in a greased 9×13-inch baking dish.
Topping Preparation
  1. In another bowl, combine rolled oats, flour, brown sugar, melted butter, and cinnamon. Mix until crumbly.
  2. Evenly sprinkle the topping over the fruit mixture.
Baking
  1. Place the dish in the preheated oven and bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbling.
  2. Let it cool slightly before serving, ideally with a scoop of ice cream or yogurt.

Notes

If you don't have rhubarb, substitute with other tart fruits like sour cherries or blackberries. Ensure not to overbake and allow cooling for better presentation. Store leftovers in an airtight container for up to 3-4 days in the fridge or freeze for later use.