Description
This Rhubarb and Strawberry Summer Crisp is a perfect summer dessert combining sweet strawberries and tart rhubarb with a crunchy oat topping. Easy to make and packed with flavor, this dessert is a crowd-pleaser that can be served warm with vanilla ice cream or whipped cream.
Ingredients
For the filling:
3 cups chopped rhubarb
3 cups sliced strawberries
¾ cup granulated sugar
2 tablespoons cornstarch
For the topping:
¾ cup old-fashioned oats
½ cup all-purpose flour
½ cup light brown sugar, packed
½ teaspoon ground cinnamon
¼ teaspoon salt
⅓ cup unsalted butter, melted
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
In a large bowl, combine the rhubarb, strawberries, sugar, and cornstarch. Stir until the fruit is evenly coated, then pour the mixture into the prepared baking dish.
In the same bowl, mix oats, flour, brown sugar, cinnamon, and salt. Stir in the melted butter until the mixture forms coarse crumbs.
Sprinkle the oat topping evenly over the fruit mixture.
Bake for 35–40 minutes, or until the topping is golden brown and the fruit is bubbling.
Let the crisp cool slightly before serving. Serve warm with vanilla ice cream or whipped cream.
Notes
For extra crunch, add chopped almonds or walnuts to the topping.
Enhance flavor with a splash of vanilla extract or a pinch of nutmeg.
Substitute rhubarb with apples or pears for a different twist.
For gluten-free, swap the all-purpose flour with a gluten-free flour blend.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat at 350°F (175°C) for 10 minutes.
