Description
Strawberry Rhubarb Crisp is a refreshing summer dessert that beautifully marries the sweetness of ripe strawberries with the tangy bite of rhubarb. Topped with a golden, buttery oat crisp, each spoonful offers a delightful crunch and an explosion of flavors. Perfect warm from the oven with a scoop of vanilla ice cream, this classic treat is sure to be a hit at any gathering.
Ingredients
Scale
- 4 cups fresh strawberries, hulled and sliced
- 3 cups rhubarb stalks, chopped
- 1 cup granulated sugar (divided)
- 1 cup all-purpose flour (divided)
- 1 cup rolled oats
- ½ cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix strawberries and rhubarb. Sprinkle half a cup of sugar and one tablespoon of flour over the fruit; toss gently to coat.
- In another bowl, combine oats, remaining flour, remaining sugar, and melted butter until crumbly.
- Spread the fruit mixture into a greased 9×13 baking dish and top evenly with the oat mixture.
- Bake for 35-40 minutes or until golden brown and bubbly.
- Let cool slightly before serving with vanilla ice cream or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 245
- Sugar: 22g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 20mg