Description
A delightful and simple dessert that combines sweet strawberries and tart rhubarb, topped with a crunchy oat topping. Perfect for any occasion!
Ingredients
Scale
- 4 cups fresh strawberries, hulled and sliced
- 2 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the sliced strawberries, chopped rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon juice. Stir until the fruit is well coated.
- Pour the fruit mixture into a greased 9×13 inch baking dish.
- In another bowl, mix together the rolled oats, flour, brown sugar, melted butter, cinnamon, and salt until crumbly.
- Sprinkle the oat topping evenly over the fruit mixture in the baking dish.
- Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling.
- Let cool for a few minutes before serving. Enjoy warm with ice cream or whipped cream!
Notes
- Feel free to adjust the sugar based on the tartness of your rhubarb.
- You can substitute half of the strawberries with raspberries for a different flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 35
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 45
- Fiber: 4
- Protein: 3
- Cholesterol: 20
Keywords: strawberry rhubarb recipes fresh and easy, strawberry rhubarb crisp, easy dessert recipes, rhubarb dessert, summer recipes