Description
A sweet and tangy springtime dessert that pairs juicy strawberries with tart rhubarb under a golden, buttery oat topping. This Early-Season Strawberry Rhubarb Crisp is easy to make and perfectly captures the flavors of the season.
Ingredients
- 3 cups rhubarb, chopped (about 3–4 stalks)
- 2 cups fresh strawberries, hulled and halved
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup old-fashioned oats
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish.
- In a large bowl, combine rhubarb, strawberries, granulated sugar, cornstarch, and vanilla extract. Toss until evenly coated, then pour the fruit mixture into the prepared dish.
- In another bowl, mix oats, flour, brown sugar, cinnamon, and salt. Pour in melted butter and stir until crumbly.
- Sprinkle the oat mixture evenly over the fruit filling.
- Bake for 35–40 minutes, until the topping is golden brown and the filling is bubbling at the edges.
- Cool for 10 minutes before serving. Enjoy warm with vanilla ice cream or whipped cream.
Notes
- Frozen strawberries and rhubarb can be used; add 1 extra teaspoon of cornstarch to absorb moisture.
- Add a pinch of nutmeg for a warm spice variation.
- Best enjoyed the day it’s made, but can be refrigerated for up to 3 days and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American