A deliciously tangy and sweet dessert featuring fresh rhubarb and strawberries topped with a crispy oat topping.
Ingredients
- 4 cups rhubarb, chopped
- 2 cups strawberries, sliced
- 1/2 cup granulated sugar (adjust according to sweetness of fruit)
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
For the Crisp Topping:
- 1 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into cubes
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking dish or similar size.
- In a large bowl, combine the rhubarb, strawberries, granulated sugar, cornstarch, and vanilla extract. Toss gently to coat the fruit evenly.
- Transfer the fruit mixture into the prepared baking dish, spreading it out evenly.
- In another bowl, prepare the crisp topping. Mix together the oats, flour, brown sugar, cinnamon, and salt.
- Add the cold cubed butter to the oat mixture. Use a pastry cutter or your fingers to blend the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Sprinkle the crisp topping evenly over the fruit mixture in the baking dish.
- Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the fruit filling is bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
- Serve warm with vanilla ice cream or whipped cream, if desired.
Enjoy your Rhubarb Strawberry Crisp!
Feel free to adjust the sweetness or add any additional flavors that suit your taste preferences. Let me know if you need any more help with this recipe!
