Rhubarb Strawberry Crisp
Sweet, tangy, and irresistibly comforting, this Rhubarb Strawberry Crisp is the ultimate dessert for fruit lovers. Featuring a luscious filling of fresh rhubarb and juicy strawberries, perfectly sweetened and thickened with a touch of cornstarch, this crisp is topped with a golden crumble made from rolled oats, brown sugar, and a hint of warm cinnamon. The buttery, crunchy topping beautifully contrasts the bubbling, tender fruit beneath, creating a harmony of textures and flavors in every bite. Ready in under an hour with just 15 minutes of prep, this easy dessert is perfect for weeknight treats, holiday gatherings, or summer celebrations. Serve it warm with a scoop of creamy vanilla ice cream for the ultimate indulgence! Keywords: Rhubarb Strawberry Crisp, easy fruit dessert, summer dessert recipe, homemade fruit crisp, strawberry rhubarb crumble.
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Recipe Information
Ingredients
- 3 cups fresh rhubarb, chopped
- 2 cups fresh strawberries, hulled and sliced
- 0.75 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup rolled oats
- 0.75 cup all-purpose flour
- 0.5 cup light brown sugar
- 1 teaspoon ground cinnamon
- 0.5 cup unsalted butter, melted
- vanilla ice cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9-inch baking dish lightly with butter or non-stick spray.
In a large mixing bowl, combine the chopped rhubarb, sliced strawberries, granulated sugar, and cornstarch. Mix well to evenly coat the fruit, then pour the mixture into the prepared baking dish.
In another bowl, prepare the crumble topping by combining rolled oats, all-purpose flour, light brown sugar, and ground cinnamon. Mix the dry ingredients thoroughly.
Pour the melted butter into the crumble mixture and stir until it forms a crumbly texture.
Evenly distribute the crumble topping over the fruit mixture in the baking dish.
Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the fruit is bubbling and the topping is golden brown.
Remove from the oven and let it cool for 10 minutes before serving.
Serve warm, optionally with a scoop of vanilla ice cream.
Nutrition Facts
Calories |
478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 18 mg | 1% | |
| Total Carbohydrate | 74.7 g | 27% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 47.2 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 370 mg | 8% | |
*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.
