Description
Rhubarb Strawberry Crisp is a delightful, comforting dessert that perfectly balances the tartness of rhubarb with the sweetness of strawberries. Topped with a golden, buttery crumble, this dish not only looks stunning but also tastes amazing. Serve it warm with vanilla ice cream for an irresistible treat that will have everyone coming back for seconds!
Ingredients
Scale
- 3 cups fresh rhubarb, chopped
- 2 cups strawberries, sliced
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup unsalted butter, melted
- 1 tsp ground cinnamon
- Optional: 1/2 cup chopped pecans or walnuts
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- In a bowl, combine rhubarb, strawberries, sugar, flour, and cinnamon; mix well and set aside.
- In another bowl, mix oats, flour, brown sugar, cinnamon, and melted butter until crumbly. If using nuts, fold them in now.
- Spread the fruit mixture evenly in the baking dish and top with the oat mixture.
- Bake for 40-45 minutes or until bubbly and golden brown on top. Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the crisp (140g)
- Calories: 220
- Sugar: 20g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 15mg
Keywords: For a twist, substitute strawberries with blueberries or add a splash of vanilla extract. Store leftovers in an airtight container for up to three days; reheat in the oven at 350°F for about 15 minutes.