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Strawberry Rhubarb Crisp

A sweet-tart delight that combines the flavors of fresh strawberries and rhubarb baked to crispy perfection, perfect for warm days or cozy nights.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Fruit Filling
  • 2 cups rhubarb, chopped Make sure it’s fresh, not canned.
  • 2 cups strawberries, hulled and sliced Cheaper strawberries work fine!
  • 1 cup sugar Granulated sugar.
  • 1 tablespoon cornstarch Helps thicken the filling.
  • 1 tablespoon lemon juice Fresh if possible, but bottled works too.
Crisp Topping
  • 1 cup oats Old-fashioned oats preferred.
  • 1 cup flour All-purpose flour recommended.
  • 1/2 cup brown sugar Dark brown sugar for caramel vibes.
  • 1/2 cup butter, melted Essential for a rich texture.
  • 1/2 teaspoon cinnamon Adds warmth to the crisp.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the rhubarb, strawberries, sugar, cornstarch, and lemon juice.
  3. Pour this mixture into a greased baking dish.
Making the Crisp Topping
  1. In another bowl, mix oats, flour, brown sugar, melted butter, and cinnamon until crumbly.
  2. Sprinkle the oat mixture over the fruit.
Baking
  1. Bake for about 30-35 minutes, or until the topping is golden brown and the fruit is bubbly.
  2. Let it cool slightly before serving.

Notes

Serve warm, preferably with a scoop of vanilla ice cream. A pinch of nutmeg can add a nice touch to the crumble.