Description

This Strawberry Rhubarb Crisp is a delightful dessert featuring sweet strawberries and tangy rhubarb, topped with a buttery oat crumble. It’s a classic favorite that’s easy to make and perfect for sharing at gatherings or enjoying just at home for a cozy evening. The balance of flavors and textures makes it a memorable treat for anyone who loves homemade desserts.

Ingredients

Scale

2 cups sliced strawberries
1 1/2 cups sliced rhubarb, stems only, discard the leaves
1 1/4 cup granulated sugar
3 tablespoons cornstarch
juice of 1 lemon
1 teaspoon vanilla extract
1 cup old fashioned rolled oats
1/2 cup flour
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
5 tablespoons unsalted butter, chilled and cut into cubes

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Instructions

Preheat your oven to 375 degrees Fahrenheit.
In a large bowl, gently mix together the strawberries, rhubarb, 1 1/4 cup sugar, cornstarch, lemon juice, and vanilla until the fruit is evenly coated.
Transfer the fruit mixture into an 8-inch cast iron skillet or an 8×8-inch baking dish that has been sprayed with cooking spray. Set aside.
In another bowl, whisk together the oats, flour, 1/4 cup sugar, cinnamon, and salt. Mix in the chilled butter using your fingers or a pastry cutter until you have coarse crumbs.
Spread the oat mixture evenly over the fruit layer, then bake for 30 minutes.
Lower the oven temperature to 325 degrees and continue baking for an additional 15-20 minutes, until the fruit is bubbling and the top is golden brown.
Let the crisp cool for 10-20 minutes before serving.

Notes

Hold the rhubarb leaves, as they are toxic and should not be used.
For added flavor, consider serving with a scoop of vanilla ice cream or whipped cream.
Store leftovers in an airtight container in the refrigerator for up to three days.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 28g
Sodium: 200mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 3g
Cholesterol: 30mg