Description
A delightful dessert that balances sweet strawberries and tart rhubarb, topped with a buttery and crunchy crumb.
Ingredients
Scale
- 3 cups rhubarb, chopped into 1-inch pieces
- 3 cups fresh strawberries, hulled and quartered
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 3/4 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the chopped rhubarb and quartered strawberries in a large mixing bowl. Add the granulated sugar, 1/4 cup of flour, and vanilla extract. Stir until well coated.
- Mix the rolled oats, 1 cup of flour, brown sugar, ground cinnamon, and salt in another bowl. Add the cold butter and mix until crumbly.
- Layer the fruit mixture in a 9×13-inch baking dish, then sprinkle the crisp topping evenly over.
- Bake for about 35 to 40 minutes until golden brown and bubbly.
- Cool for 10 to 15 minutes before serving warm with ice cream or whipped cream.
Notes
For an added flavor twist, try incorporating other fruits like blueberries or raspberries.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Strawberry Rhubarb Crisp, dessert, baking, fruit dessert, rhubarb, strawberries