Strawberry Rhubarb Crisp
A sweet and tangy dessert featuring juicy strawberries and tart rhubarb, topped with a buttery streusel. Baked to perfection and served with vanilla ice cream.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55
- Yield: 9 servings 1x
- Category: snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
3 cups chopped rhubarb, fresh or frozen
2 cups chopped strawberries
⅓ cup granulated sugar
½ teaspoon ground cinnamon
¾ cup all-purpose flour
½ cup rolled oats
½ cup light dark brown sugar, packed
1 teaspoon baking powder
¼ teaspoon salt
4 tablespoons cold butter
Vanilla ice cream for serving
Instructions
Preheat oven to 375°F (190°C). Lightly grease an 8-inch square baking dish with butter or non-stick spray.
In the prepared dish, combine chopped rhubarb, strawberries, granulated sugar, and cinnamon. Stir gently and set aside.
In a small bowl, mix flour, rolled oats, brown sugar, baking powder, and salt. Add cold butter, and work into the dry ingredients until crumbly with some clumps.
Spread the streusel topping evenly over the fruit mixture.
Bake for 35-40 minutes until golden and bubbly. Let cool slightly, then serve with vanilla ice cream.
Notes
Use cold butter for best crunch.
Frozen rhubarb (thawed and drained) can substitute fresh.
Adjust sugar to taste; sweet strawberries may require less sugar.
Store leftovers covered at room temperature up to 2 days or refrigerate for 5 days.
Serve warm or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
Find it online: https://yumandrun.com/strawberry-rhubarb-crisp/