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Strawberry Rhubarb Crisp

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A delightful dessert that combines the sweetness of strawberries with the tartness of rhubarb, topped with a crunchy mixture for perfecto texture.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

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

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, and lemon juice. Stir until well mixed and pour into a greased baking dish.
  3. In another bowl, mix together oats, flour, brown sugar, melted butter, and cinnamon until crumbly.
  4. Sprinkle the oat mixture over the fruit filling.
Baking
  1. Bake for 35-45 minutes until the topping is golden brown and the filling is bubbling.
  2. Let cool slightly before serving.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 7gSodium: 200mgFiber: 3gSugar: 25g

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.
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