Sweet and Tangy Strawberry Rhubarb Crisp You'll Adore

This irresistible Strawberry Rhubarb Crisp combines sweet strawberries and tart rhubarb for a delightful dessert everyone will love.

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Prep Time 15

Cook Time 50

Cooling Time 15

Total Time 1 20

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Fruit Filling

4 cups strawberries, sliced Use ripe strawberries for the sweetest flavor.
2 cups rhubarb, chopped Provides the perfect tartness.
1 cup granulated sugar Sweetens the mixture.
2 tablespoons cornstarch Helps thicken the filling.

For the Topping

1 cup all-purpose flour Gluten-free flour works as a substitute.
1 cup rolled oats Adds crunch and texture.
1/2 cup brown sugar Introduces caramel notes.
1 teaspoon cinnamon Brings warmth and depth.
1/2 cup unsalted butter, melted Binds the topping ingredients.

Equipment

Baking dish
Mixing Bowls
Oven

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a baking dish with butter or non-stick spray.
In a large mixing bowl, combine strawberries, rhubarb, sugar, cornstarch, and vanilla extract. Pour into prepared baking dish.
In another bowl, mix oats, flour, brown sugar, and cinnamon. Pour in melted butter and blend until crumbly.
Spread the oat mixture evenly over the fruit filling.
Bake for 45-50 minutes until the topping is golden brown and the filling is bubbling.
Allow to cool for 10-15 minutes before serving, optionally topped with ice cream.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 40gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 15gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

Chill butter for a crunchier topping and store any leftovers in an airtight container.

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