Strawberry Rhubarb Crisp

Molly

A classic sweet-tart fruit dessert made with fresh strawberries and rhubarb topped with a buttery oat crumble.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 8 servings

Course: Dessert

Cuisine: American

Ingredients Method Nutrition Notes

Ingredients

3 cups rhubarb chopped
2 cups strawberries sliced
¾ cup granulated sugar
1 tablespoon lemon juice
2 tablespoons cornstarch

Crisp Topping

1 cup rolled oats
¾ cup all-purpose flour
½ cup brown sugar
½ teaspoon cinnamon
½ cup butter melted

Typical crisp toppings combine oats, flour, butter, and sugar to create a crunchy streusel layer during baking.

Method

Preheat oven to 375°F (190°C).
In a large bowl combine rhubarb, strawberries, sugar, lemon juice, and cornstarch.
Transfer fruit mixture to a baking dish.
In another bowl mix oats, flour, brown sugar, and cinnamon.
Add melted butter and mix until crumbly.
Sprinkle topping evenly over fruit.
Bake 35–40 minutes until topping is golden and filling is bubbling.
Let cool slightly before serving.

Nutrition

Serving: 1portionCalories: 310kcalCarbohydrates: 48gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 160mgPotassium: 240mgFiber: 4gSugar: 28gVitamin A: 420IUVitamin C: 35mgCalcium: 65mgIron: 1.5mg

Notes

Use fresh rhubarb during spring for the best flavor.

Let the crisp cool slightly before serving so the filling thickens.

Serve warm with vanilla ice cream or whipped cream for the ultimate dessert.

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