Strawberry Rhubarb Crisp
A delightful dessert that combines the sweetness of strawberries with the tartness of rhubarb, topped with a crunchy mixture for perfecto texture.
Ingredients
Fruit Filling
- 2 cups fresh strawberries, hulled and quartered Use ripe strawberries for best flavor.
- 2 cups rhubarb, chopped Make sure your rhubarb is fresh for the best flavor.
- 1 cup granulated sugar Adjust based on taste preference.
- 1 tablespoon cornstarch Helps thicken the fruit filling.
- 1 tablespoon lemon juice Adds brightness to the flavors.
Crisp Topping
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup butter, melted Alternatively, use coconut oil for a vegan option.
- 1/2 teaspoon ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, and lemon juice. Stir until well mixed and pour into a greased baking dish.
- In another bowl, mix together oats, flour, brown sugar, melted butter, and cinnamon until crumbly.
- Sprinkle the oat mixture over the fruit filling.
Baking
- Bake for 35-45 minutes until the topping is golden brown and the filling is bubbling.
- Let cool slightly before serving.
Notes
Serve warm on its own or with vanilla ice cream. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.