Old-Fashioned Strawberry Rhubarb Crisp
A vibrant spring dessert with tart rhubarb and sweet strawberries, topped with a buttery oat crumble. Thickened with cornstarch and brightened by lemon juice for a rustic, nostalgic finish.
- Prep Time: 10
- Cook Time: 155
- Total Time: 165
- Yield: 12 servings 1x
- Category: quick
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
6 cups rhubarb (½” slices)
2 cups strawberries (½” pieces)
1 tablespoon lemon juice
1 cup granulated sugar
¼ cup cornstarch
1 cup brown sugar
1 cup all-purpose flour
¾ cup old-fashioned rolled oats
1 teaspoon ground cinnamon
½ teaspoon kosher salt
6 tablespoons unsalted butter (softened)
2 tablespoons vegetable oil
Instructions
Preheat oven to 375°F.
Line a 9″ x 13″ dish with parchment paper.
Toss rhubarb, strawberries, lemon juice, granulated sugar, and cornstarch until evenly coated.
Pour filling into prepared dish.
In a bowl, mix brown sugar, flour, oats, cinnamon, and salt until crumbly.
Cut cold butter into mixture with a pastry cutter until brittle crumbs form.
Dot buttered crumb mixture over filling.
Bake 45-50 minutes until bubbling and golden brown.
Let rest 10 minutes before serving.
Notes
Use ½” rhubarb slices for balanced texture.
Substitute olive oil for vegetable oil if preferred.
Freezes well up to 1 month; thaw at room temperature.
Top with whipped cream or vanilla ice cream.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 48g
- Fiber: 2.5g
- Protein: 3g
- Cholesterol: 20mg