Strawberry Rhubarb Crisp

This strawberry rhubarb crisp brings this classic pairing to life in an easy and delicious dessert that's best served hot out of the oven with ice cream on top.

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Course: Dessert

Cuisine: American

Keyword: crisp, strawberry dessert, summer dessert

Prep Time: 15

Total Time: 1

Servings: servings

Calories: 266kcal

Equipment

(9x13) baking dish or pan
Cooking spray to grease the baking dish
Medium mixing bowls
Whisk

Ingredients

1 cup granulated sugar
2 tablespoons cornstarch
1 cup + 1 tablespoon all purpose flour divided
1 tablespoon lemon juice
32 ounces (about 5 cups) diced strawberries
12 ounce bag frozen rhubarb pieces
½ cup light brown sugar packed
1 cup old fashioned oats
½ cup unsalted butter chilled

Instructions

Preheat the oven to 350°F. Grease a 9x13 baking dish or pan with cooking spray, and set it aside.
Whisk together the sugar, cornstarch, and 1 tablespoon of flour in a medium mixing bowl.
In a separate large bowl, toss together the diced strawberries and rhubarb pieces. Add the sugar mixture and lemon juice, and stir until the strawberries and rhubarb are well coated. Spread the mixture into the prepared baking dish.
Add the remaining 1 cup of flour, brown sugar, and oats to a medium or large bowl, and whisk them together. Cut the chilled butter into small cubes, and use your hands to mix the butter into the flour mixture until it is crumbly and all of the butter is well combined. Sprinkle the crumb mixture over the strawberries and rhubarb.
Bake the crisp for 40-45 minutes or until the strawberries start to bubble around the edges and the crisp topping is golden brown on top.
Let the dessert cool for 10-15 minutes before serving. Serve with ice cream, if desired.

Notes

Serve this dessert with vanilla ice cream or fresh whipped cream and strawberries!
What makes this different from a Strawberry Rhubarb CRUMBLE? The added oats make this a “CRISP”!
The added cornstarch and flour to the fruit filling helps thicken the juices, but you can also thaw the rhubarb pieces, drain the excess water, and drain the strawberries on paper towels.
The dessert is best when it is made and served fresh.