Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

A delightful dessert combining sweet strawberries and tart rhubarb, topped with a crunchy oat and brown sugar crumble.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dessert

Cuisine: American

Calories: 300

Ingredients Method Nutrition Notes

Ingredients

Filling

2 cups strawberries sliced
2 cups rhubarb chopped
1 cup sugar adjust based on sweetness preference
2 tablespoons cornstarch for thickening
1 teaspoon vanilla extract

Topping

1 cup oats rolled
1/2 cup all-purpose flour
1/2 cup brown sugar packed
1/2 cup butter melted
1/2 teaspoon cinnamon

Method

Prepare the Filling

Preheat the oven to 350°F (175°C).
In a mixing bowl, combine strawberries, rhubarb, sugar, cornstarch, and vanilla extract. Mix well and set aside.

Prepare the Topping

In another bowl, mix oats, flour, brown sugar, melted butter, and cinnamon until crumbly.

Assemble and Bake

Pour the fruit mixture into a baking dish and spread evenly.
Sprinkle the oat topping over the fruit mixture.
Bake in the preheated oven for 30 minutes or until the topping is golden brown and the filling is bubbly.

Serve

Let cool for a few minutes before serving. Enjoy warm, optionally with ice cream.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 250mgFiber: 3gSugar: 20gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

This crisp can be made ahead of time and reheated in the oven before serving.

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