Description
A delightful dessert combining sweet strawberries and tart rhubarb, topped with a crunchy crisp that perfectly balances the juicy fruit.
Ingredients
Scale
- 2 cups fresh strawberries, hulled & sliced
- 2 cups rhubarb stalks, chopped
- ½ cup granulated sugar
- 1 cup all-purpose flour
- ¼ tsp ground cinnamon
- ¼ tsp salt
- 1 cup all-purpose flour (for the topping)
- ¾ cup rolled oats
- ¼ cup brown sugar
- ¼ tsp ground cinnamon (for the topping)
- ¼ tsp salt (for the topping)
- ½ cup unsalted butter, cold & cubed
- ¾ cup whole milk (or buttermilk for extra tang)
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the strawberries and rhubarb, slicing and chopping them respectively.
- Combine the sliced strawberries, chopped rhubarb, granulated sugar, 1 cup of flour, ground cinnamon, and salt in a large mixing bowl.
- Let the fruit mixture sit for about 10 minutes.
- Prepare the topping by mixing the remaining flour, rolled oats, brown sugar, ground cinnamon, and salt in another bowl.
- Add the cold, cubed butter and use a pastry cutter to mix until it resembles coarse crumbs.
- Assemble the fruit mixture in a greased baking dish and sprinkle the topping on top.
- Bake for 35 to 40 minutes until golden brown and bubbly.
- Cool for 10 minutes before serving.
Notes
Serve warm with vanilla ice cream or whipped cream for a delightful treat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg
Keywords: strawberry, rhubarb, crisp, dessert, baking