Description
This Simple Strawberry Rhubarb Crisp combines sweet strawberries and tangy rhubarb baked under a buttery oat crumble topping. The fruit becomes soft and jammy while the crisp topping turns golden and crunchy. It’s a comforting dessert that’s quick to prepare and perfect served warm with vanilla ice cream.
Ingredients
Scale
- 3 cups fresh strawberries, sliced
- 2 cups rhubarb, chopped
- 100 g granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 100 g all-purpose flour
- 80 g rolled oats
- 90 g brown sugar
- 100 g cold unsalted butter
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat oven to 180°C (350°F).
- Mix strawberries, rhubarb, sugar, cornstarch, vanilla, and lemon juice in a bowl.
- Spread the fruit mixture in a buttered baking dish.
- In another bowl combine flour, oats, brown sugar, cinnamon, and salt.
- Add cold butter and rub it into the mixture until crumbly.
- Sprinkle the crumble topping evenly over the fruit.
- Bake for 35–40 minutes until the topping turns golden and the fruit bubbles.
- Cool slightly before serving.
Notes
Serve warm with vanilla ice cream or whipped cream. Frozen strawberries and rhubarb can be used but drain excess liquid before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 26g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg