Strawberry Rhubarb Crisp Recipe: Sweet and Tart
Classic Strawberry Rhubarb Crisp with sweet-tart flavor.
Ingredients
- Strawberry Rhubarb Filling:
- 3 cups fresh strawberries sliced
- 2 cups fresh rhubarb chopped
- ¾ cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- Crisp Topping:
- 1 cup old-fashioned rolled oats
- ¾ cup all-purpose flour
- ½ cup packed light brown sugar
- ½ tsp ground cinnamon
- ¼ tsp salt
- ½ cup unsalted butter melted
- Optional: Fresh strawberries mint leaves
- Suggested Pairings: Coffee vanilla ice cream
Instructions
- Preheat oven to 375°F; grease an 8x8-inch white ceramic baking dish.
- Mix strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla; taste and adjust; spread in a dish.
- Combine oats, flour, brown sugar, cinnamon, salt, and melted butter for topping; sprinkle over filling.
- Bake 35–40 min until golden and bubbly.
- Serve warm in a white ceramic dish with strawberries, ice cream, and coffee.
Notes
- Use fresh fruit for the best flavor.
- Store in fridge for 4 days or freeze for 2 months.
- Try a gluten-free or vegan variation.
- Pair with whipped cream.