Description
A delightful dessert combining tart rhubarb and sweet strawberries, topped with a crispy oat mixture.
Ingredients
Scale
- 3 cups rhubarb (chopped into 1-inch pieces)
- 3 cups fresh strawberries (hulled and quartered)
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 3/4 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter (cut into small cubes)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or cooking spray.
- Combine the chopped rhubarb and quartered strawberries in a large bowl. Add the granulated sugar, 1/4 cup of flour, and vanilla extract. Gently mix and let sit for 10-15 minutes.
- Pour the fruit mixture into the prepared baking dish, spreading it evenly.
- Mix rolled oats, 1 cup of flour, brown sugar, ground cinnamon, and salt in another bowl. Add the cold, cubed butter and mix until it resembles coarse crumbs.
- Sprinkle the oat topping over the fruit mixture, covering it evenly.
- Bake for 40-45 minutes until the fruit is bubbling and the topping is golden brown.
- Cool slightly before serving to let juices thicken.
Notes
Serve warm or at room temperature, preferably with vanilla ice cream or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: strawberry, rhubarb, crisp, dessert, baking, summer, fruit