Rhubarb Strawberry Crisp Recipe
A delightful dessert combining the tartness of rhubarb with the sweetness of strawberries, topped with a crispy oat crumble.
Print Recipe
Filling
- 3 cups rhubarb, chopped
- 2 cups strawberries, hulled and sliced
- 1 cup granulated sugar
- 2 tablespoons cornstarch
Topping
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, melted
Preheat your oven to 375°F (190°C).
In a mixing bowl, combine rhubarb, strawberries, sugar, and cornstarch. Mix well and spread evenly in a baking dish.
In another bowl, mix oats, flour, brown sugar, and cinnamon. Stir in melted butter until the mixture is crumbly.
Sprinkle the oat mixture evenly over the fruit.
Bake for 45 minutes or until the topping is golden brown and the fruit is bubbly.
Let it cool slightly before serving. Enjoy!
Calories: 350kcal | Carbohydrates: 60g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 75mg | Potassium: 300mg | Fiber: 4g | Sugar: 35g | Vitamin A: 500IU | Vitamin C: 60mg | Calcium: 80mg | Iron: 2mg
Crisp, Rhubarb, Strawberry
Let us know how it was!