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Strawberry Rhubarb Crisp

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Strawberry Rhubarb Crisp is a comforting dessert that combines sweet strawberries and tangy rhubarb beneath a buttery, golden oat topping. Served warm with vanilla ice cream or whipped cream, it’s the perfect balance of tart, sweet, and crunchy.

Ingredients

  • 3 cups fresh strawberries, hulled and sliced
  • 3 cups fresh rhubarb, chopped
  • 3/4 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 1 cup old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 1/2 cup light brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, melted
  • Vanilla ice cream, optional for serving
  • Whipped cream, optional for serving

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease a 9-inch baking dish.
  2. In a large bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon juice until evenly coated.
  3. Spread the fruit mixture evenly into the prepared baking dish.
  4. In a separate bowl, mix together the rolled oats, flour, brown sugar, cinnamon, and salt.
  5. Stir the melted butter into the dry ingredients until a crumbly topping forms.
  6. Sprinkle the topping evenly over the fruit filling.
  7. Bake for 40–45 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
  8. Let the crisp cool for 10–15 minutes before serving.
  9. Serve warm with vanilla ice cream or whipped cream if desired.

Notes

  • Frozen strawberries and rhubarb may be used if thawed and well drained.
  • Mix chopped pecans, walnuts, or sliced almonds into the topping for extra crunch.
  • Add orange zest to the filling for a bright citrus flavor.
  • Store covered in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Allow the crisp to cool slightly before serving so the filling thickens properly.

Nutrition

Find it online: https://thefamilycooking.com/strawberry-rhubarb-crisp/