Description

Indulge in the sweet and tart harmony of this Strawberry Rhubarb Crisp, a quintessential dessert that shines at any gathering. With a luscious filling of juicy strawberries and tangy rhubarb, topped with a crunchy oat mixture, this crisp is a delightful treat that’s simple to prepare. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, it’s sure to impress family and friends alike. Perfect for spring and summer occasions, this recipe combines fresh flavors with an easy-to-follow method, making it accessible for bakers of all skill levels.

Ingredients

Scale

6 cups fresh rhubarb, sliced (½" pieces)
2 cups fresh strawberries, chopped (½" pieces)
1 tablespoon lemon juice
1 cup granulated sugar
¼ cup cornstarch
1 cup brown sugar
1 cup all-purpose flour
¾ cup rolled oats
1 teaspoon cinnamon
½ teaspoon kosher salt
6 tablespoons unsalted butter, softened
2 tablespoons vegetable oil

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Instructions

Preheat the oven to 375°F.
In a large bowl, mix rhubarb, strawberries, and lemon juice. Stir in sugar and cornstarch until combined. Transfer to a baking dish.
In another bowl, combine all topping ingredients using a pastry cutter until crumbly. Sprinkle over the fruit filling.
Bake for 45–50 minutes until bubbly and golden brown.
Let cool for 15 minutes before serving.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 260
Sugar: 22g
Sodium: 150mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 2g
Cholesterol: 15mg