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Strawberry Rhubarb Crisp

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A warm and comforting strawberry rhubarb crisp with a sweet-tart fruit filling and a buttery oat streusel topping. Perfect served with a scoop of vanilla ice cream.

Ingredients

  • 3 cups chopped rhubarb (fresh or frozen)
  • 2 cups chopped strawberries
  • 1/3 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 3/4 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup light brown sugar (packed)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons butter (cold)
  • Vanilla ice cream (for serving)

Instructions

  1. Preheat the oven to 375°F and grease an 8-inch square baking dish.
  2. In the prepared dish, combine the rhubarb, strawberries, granulated sugar, and cinnamon. Stir to mix evenly and set aside.
  3. In a separate bowl, mix the flour, oats, brown sugar, baking powder, and salt. Add the cold butter and use your hands to blend until the mixture forms coarse crumbs.
  4. Sprinkle the streusel topping evenly over the fruit mixture.
  5. Bake for 35–40 minutes, or until the topping is lightly browned and the filling is bubbly.
  6. Serve warm with vanilla ice cream if desired.

Notes

  • Frozen rhubarb or strawberries can be used; no need to thaw, but baking time may increase slightly.
  • For extra crunch, add chopped nuts like pecans or almonds to the topping.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • Reheat in the oven or microwave before serving.

Nutrition

Find it online: https://yumfamilyrecipes.com/strawberry-rhubarb-crisp/