Description
A delightful dessert that combines tart rhubarb with sweet strawberries, topped with a crunchy crisp.
Ingredients
Scale
- 2 cups fresh strawberries, hulled & sliced
- 2 cups rhubarb stalks, chopped
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ tsp ground cinnamon
- ¼ tsp salt
- ¾ cup rolled oats
- ¼ cup brown sugar
- ½ cup unsalted butter, cold & cubed
- ¾ cup whole milk (or buttermilk for extra tang)
Instructions
- Preheat your oven to 350°F (175°C).
- Wash, hull, and slice strawberries. Chop rhubarb into bite-sized pieces.
- In a large mixing bowl, combine strawberries and rhubarb with granulated sugar, 1 cup of flour, ground cinnamon, and salt; let sit for 10 minutes.
- In another bowl, mix the remaining flour, rolled oats, brown sugar, ground cinnamon, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Grease a baking dish and layer the fruit mixture at the bottom, then sprinkle the topping over it evenly.
- Bake for 35-40 minutes or until the topping is golden brown and the filling is bubbly.
- Cool for at least 10 minutes before serving.
Notes
Serve with ice cream or whipped cream for an extra treat. Store leftovers in the refrigerator for 3-4 days or freeze for 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: strawberry, rhubarb, dessert, crisp, baking, summer