Okay, so I'm officially on the rhubarb bandwagon. Hubby's there right beside me and there's no turning back. This recipe for Strawberry Rhubarb Crisp is so simple to put together...much simpler than assembling a pie, yet it tastes just as great. We may or may not have eaten the entire pan in two days or less. (That's okay though, since it's basically just fruit and granola, right? It's healthy.) Tart rhubarb and refreshing strawberries pair really well with the cinnamon-y crunch of the oat crumble topping. Add a scoop of vanilla ice cream and you're in business.
This summery dessert is perfect for bringing to a picnic or barbecue since it is delicious fresh from the oven or at room temperature. I have yet another batch baking in my oven as I type this, and it's smelling fantastic in here.
PrintStrawberry Rhubarb Crisp
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8x8-inch pan (Serves about 6) 1x
Ingredients
- ¾ cup granulated sugar
- 3 tablespoons corn starch or potato starch
- 4 cups sliced fresh rhubarb (about 4 or 5 stalks)
- 3 cups sliced strawberries (about 2 pints whole strawberries)
- 1 cup old-fashioned oats
- ½ cup brown sugar
- ½ cup butter, melted
- ⅓ cup all-purpose flour
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees F.
- Whisk together the sugar and corn starch in a large bowl. Add sliced rhubarb and strawberries to the bowl and toss to coat completely.
- Spoon into an 8x8-inch square baking pan.
- In a medium bowl, combine the oats, brown sugar, melted butter, flour, and cinnamon to make the crumble topping. Sprinkle the topping over the filling.
- Bake 45 minutes or until filling is bubbly, fruit is tender, and topping is golden brown.
Notes
Notes:
Feel free to double the recipe for the crumble topping if you like your Strawberry Rhubarb Crisp extra crispy.
To make a 9x13-inch pan: Double all ingredients and follow recipe as written, adding up to 5 extra minutes to the baking time.
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