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Old-Fashioned Strawberry Rhubarb Crisp

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A delightful dessert that celebrates the perfect balance of sweet strawberries and tart rhubarb, featuring a crunchy topping.

Ingredients

Scale
  • 2 cups fresh strawberries, hulled and sliced
  • 2 cups rhubarb, chopped into 1-inch pieces
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the sliced strawberries and chopped rhubarb. Add the granulated sugar, cornstarch, vanilla extract, and lemon juice. Mix well until the fruit is evenly coated. Pour this mixture into a greased baking dish.
  3. In another bowl, mix the rolled oats, all-purpose flour, brown sugar, ground cinnamon, and melted butter until crumbly. Sprinkle this topping over the fruit mixture in the baking dish.
  4. Bake in the preheated oven for about 35-40 minutes or until the topping is golden brown and the fruit is bubbling.

Notes

Serve warm, possibly with a scoop of vanilla ice cream or a dollop of whipped cream. Store leftovers in the refrigerator for up to 3-4 days or freeze for up to 3 months.

Nutrition

Keywords: strawberry, rhubarb, crisp, dessert, summer

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