Irresistible Strawberry Rhubarb Crisp That Sings Summer Joy

This Strawberry Rhubarb Crisp recipe combines sweet strawberries and tart rhubarb for a delightful summer dessert.

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Prep Time 15

Cook Time 50

Cooling Time 15

Total Time 1 5

Servings: 8 servings

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

6 cups Fresh Rhubarb sliced (½" slices)
2 cups Fresh Strawberries chopped (½" pieces)
1 tablespoon Fresh Lemon Juice
1 cup Granulated Sugar
¼ cup Cornstarch

For the Topping

1 cup Brown Sugar packed
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

Equipment

9" x 13" baking dish
Mixing bowls
spatula
Pastry cutter

Method

Basic Instructions

Preheat your oven to 375°F (190°C). Position the rack in the middle.
In a large mixing bowl, combine rhubarb, strawberries, and lemon juice. Mix gently.
Sprinkle sugar and cornstarch over the fruit mixture. Stir until evenly combined.
Transfer the fruit filling to a 9" x 13" baking dish, spreading evenly.
In a separate bowl, combine brown sugar, flour, oats, cinnamon, and salt. Mix well.
Cut in butter until mixture resembles large crumbs.
Sprinkle the topping evenly over the fruit filling.
Bake for 45-50 minutes until the filling is bubbling and the topping is golden brown.
Let cool for 15 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 60gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 300mgFiber: 4gSugar: 30gVitamin A: 300IUVitamin C: 15mgCalcium: 40mgIron: 1mg

Notes

Serve warm with a scoop of vanilla ice cream for the ultimate treat!

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