Go Back

Strawberry Rhubarb Crunch

A delightful dessert combining the tartness of rhubarb with the sweetness of strawberries, topped with a crumbly oat mixture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Fruits
  • 2 cups rhubarb, diced fresh, although frozen works too
  • 2 cups strawberries, hulled and sliced the juicier, the better
  • 1 cup granulated sugar or less if you prefer
  • 1 tsp vanilla extract because vanilla makes everything better
Dry Ingredients
  • 1/4 cup all-purpose flour whole wheat can be used
  • 1 cup rolled oats old-fashioned, not instant
  • 1/2 cup brown sugar light brown preferred
  • 1/2 tsp cinnamon the secret ingredient
  • pinch none Salt sea salt if you prefer
Other Ingredients
  • 1/4 cup butter, melted or coconut oil

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C).
  2. In a large bowl, combine the rhubarb and strawberries with the granulated sugar and vanilla, mixing until nicely coated.
  3. Sprinkle the flour over the fruit mixture and stir gently until just combined.
  4. Pour the fruit mixture into a greased 9×13 baking dish.
  5. In another bowl, combine the oats, brown sugar, cinnamon, and melted butter. Mix until crumbly.
  6. Spread the oat mixture evenly over the fruit.
Baking
  1. Bake for about 40-45 minutes or until the top is golden brown and the fruit is bubbling. Cover with foil if the crust darkens too much.
  2. Let cool before serving.
Serving
  1. Serve warm with a scoop of vanilla ice cream.

Notes

Taste the fruit mixture before baking; adjust sugar if too tart. Use a good-quality baking dish for best results. You can prep ahead for convenience.