Strawberry Rhubarb Crisp
Strawberry Rhubarb Crisp has a sweet and tart filling with a buttery, golden, oat crisp topping. It's an easy and delicious summer dessert to make with seasonal fruit!
Servings: 8 servings
Ingredients
- 3 cups chopped rhubarb fresh or frozen
- 2 cups chopped strawberries
- ⅓ cup granulated sugar
- ½ teaspoon cinnamon
Streusel Topping
- ¾ cup all-purpose flour
- ½ cup rolled oats
- ½ cup light dark brown sugar packed
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 tablespoons butter cold
- Vanilla ice cream for serving
Instructions
- Preheat the oven to 375°F. Grease an 8-inch square baking dish.
- Place the rhubarb, strawberries, sugar and cinnamon into the prepared baking dish. Stir to combine and set aside.
- In a small bowl, combine the flour, oats, sugar, baking powder and salt. Add the butter and use your hands to mix in the butter until the mixture resembles coarse crumbs to make the streusel topping. Sprinkle the streusel mixture over the rhubarb mixture.
- Bake until the crisp topping is lightly brown and the filling is bubbly, 35-40 minutes. Serve warm with a scoop of ice cream, if desired.
Video
Notes
My Top Tip: Allow the crisp to sit for a few minutes before serving. Like most baked desserts, this rhubarb crumble needs a few minutes to cool and set when it comes out of the oven. This way the fruit won't be runny.
Storage: Store the cooled rhubarb crisp leftovers in an airtight container for up to 7 days in the fridge. Serve cold, at room temperature, or re-warmed in the microwave or oven.
Freezing: You can freeze this strawberry rhubarb crisp recipe for up to 3 months! Just make sure it's cooled completely before adding it to a sealed container. When you’re ready to reheat, pop it back in the oven at 350°F for 20-30 minutes, or until heated all the way through.
Nutrition
Serving: 0.5cup | Calories: 218kcal | Carbohydrates: 39g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 177mg | Potassium: 239mg | Fiber: 2g | Sugar: 24g | Vitamin A: 227IU | Vitamin C: 25mg | Calcium: 93mg | Iron: 1mg
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