Strawberry Rhubarb Crisp

Sweet and tangy STRAWBERRY RHUBARB CRISP makes a delicious springtime dessert! Full of fresh strawberries and rhubarb, this is an easy dessert you'll love.

Course Dessert

Cuisine American

Keyword rhubarb recipe

Prep Time 15

Cook Time 45

Resting time 10

Total Time 1

Servings

Calories 254kcal

Author Isabel Laessig

Ingredients

Strawberry Rhubarb Filling

3 cups rhubarb sliced
2 cups strawberries sliced
2 teaspoon pure vanilla extract
¾ cup granulated sugar
3 tablespoon corn starch or arrowroot

Crisp Topping

1 cup all-purpose flour
½ cup butter melted
½ cup old-fashioned oats
½ teaspoon cinnamon
¼ teaspoon salt

Instructions

Preheat oven to 350 degrees F.
In a large mixing bowl, add all of the strawberry rhubarb filling ingredients and stir to combine.
Transfer filling to a greased 9x9 baking dish.
In a separate mixing bowl, combine the crisp topping ingredients. Using a fork or spoon, stir to combine. The mixture should be wet but a little crumbly. If the crisp topping is too dry, add another tablespoon of melted butter.
Spread the crisp topping over the top of the fruit.
Bake for 45 minutes, until hot and bubbly.
Remove from oven and let rest for 10 minutes.

Video

Notes

RECIPE TIPS:

If you cannot find fresh rhubarb, you can use frozen rhubarb. Be sure to fully thaw before cooking.
If the crisp topping mixture is too dry, you can add additional melted butter one tablespoon at a time.
If preferred, melted coconut oil can be used in place of butter.

Nutrition