Ingredients
Scale
- 3 cups fresh strawberries, hulled and sliced
- 2 cups fresh rhubarb, chopped into 1-inch pieces
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 3/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
- In a large mixing bowl, combine the sliced strawberries and chopped rhubarb.
- Add the granulated sugar, cornstarch, vanilla extract, and lemon juice. Stir gently until the fruit is evenly coated.
- Transfer the fruit mixture into the prepared baking dish and spread it evenly.
- In another bowl, mix the oats, flour, brown sugar, cinnamon, and salt.
- Pour in the melted butter and stir until the mixture forms a crumbly topping.
- Sprinkle the oat topping evenly over the fruit.
- Bake for 35–40 minutes until the fruit is bubbling and the topping turns golden brown.
- Let the crisp cool for about 10 minutes before serving so the filling can set slightly.
- Serve warm, optionally topped with vanilla ice cream or whipped cream.
Notes
Use fresh rhubarb for the best flavor, but frozen rhubarb works well too—just thaw and drain excess moisture. If your strawberries are very sweet, reduce the sugar slightly. For extra crunch, add 1/4 cup chopped walnuts or pecans to the topping. This crisp stores well in the refrigerator for up to 4 days and reheats beautifully in the oven.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg