I Crave Rhubarb Crisp with Strawberries
Experience the perfect balance of sweet and tart with "I Crave Rhubarb Crisp with Strawberries," a delightful dessert that combines tender rhubarb and juicy strawberries under a golden, buttery oat topping. This comforting classic is elevated with simple, wholesome ingredients like brown sugar, cinnamon, and a touch of cornstarch to thicken the luscious fruit filling. Ready in just under an hour, this dessert is ideal for spring or summer gatherings and can be served warm with a scoop of creamy vanilla ice cream for the ultimate treat. With its rustic charm and irresistible flavor, this rhubarb strawberry crisp will quickly become a go-to favorite for dessert lovers craving something fresh and homemade.
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Recipe Information
Ingredients
- 4 cups rhubarb, chopped into 1/2-inch pieces
- 2 cups strawberries, hulled and sliced
- 0.75 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 0.75 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, melted
Instructions
Preheat your oven to 375°F (190°C). Grease an 8-inch square baking dish or similar-sized casserole dish with butter or cooking spray.
In a large mixing bowl, combine the chopped rhubarb and sliced strawberries. Add the granulated sugar and cornstarch, then stir until the fruit is evenly coated. Transfer this mixture to the prepared baking dish and spread it out evenly.
In a separate mixing bowl, make the crisp topping. Combine the all-purpose flour, oats, brown sugar, cinnamon, and salt. Stir until well mixed.
Slowly drizzle the melted butter over the dry topping mixture, stirring with a fork until crumbs form. The mixture should be crumbly but hold together when pressed.
Evenly sprinkle the crumb topping over the fruit mixture in the baking dish, ensuring the fruit is completely covered.
Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the topping is golden brown and the fruit is bubbling around the edges.
Remove the crisp from the oven and let it cool for at least 15 minutes before serving. Serve warm on its own or with a scoop of vanilla ice cream for an extra treat.
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 93 mg | 4% | |
| Total Carbohydrate | 85.1 g | 31% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 53.0 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 422 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
