Description
This strawberry rhubarb crisp features a buttery oat crumble topping that pairs beautifully with the tart rhubarb and sweet strawberries. The dish is baked until golden brown and bubbly, resulting in a delicious dessert that’s perfect for serving warm, optionally topped with ice cream or whipped cream. The recipe takes about 1 hour from start to finish and serves 8 people.
Ingredients
Scale
- 4 cups fresh rhubarb, sliced (can substitute with frozen rhubarb, thawed)
- 2 cups strawberries, hulled and sliced
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup orange juice
- 1 tablespoon lemon juice
- 1 teaspoon orange zest
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon kosher salt
- 1 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1/4 cup pecans, chopped (optional)
Instructions
- Prepare the Filling: Preheat the oven to 350°F (175°C). In a large bowl, mix together sliced rhubarb, strawberries, granulated sugar, cornstarch, orange juice, lemon juice, orange zest, cinnamon, ginger, and kosher salt until well combined. Pour the filling into a greased 9×13 inch baking dish.
- Make the Topping: In another bowl, combine old-fashioned oats, all-purpose flour, brown sugar, and melted butter. Mix until crumbly. If using, fold in the chopped pecans for added crunch.
- Assemble and Bake: Sprinkle the oat topping evenly over the fruit filling. Bake in the preheated oven for 40-45 minutes or until the topping is golden brown and the filling is bubbly.
- Serve: Allow the crisp to cool slightly before serving. Enjoy warm, with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
- Prep Time: 15
- Cook Time: 40-45 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Fat: 11
- Carbohydrates: 47
- Protein: 3