Description
A delightful dessert combining sweet strawberries and tart rhubarb with a crunchy crisp topping.
Ingredients
Scale
- 3 cups rhubarb, chopped into 1-inch pieces
- 3 cups fresh strawberries, hulled and quartered
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 3/4 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
Instructions
- Preheat your oven to 350°F (175°C).
- Mix together the chopped rhubarb and quartered strawberries with the granulated sugar, 1/4 cup of flour, and vanilla extract. Set aside.
- Combine the oats, 1 cup flour, light brown sugar, cinnamon, and salt in another bowl.
- Add the cold butter to the dry mixture and mix until it resembles coarse crumbs.
- Pour the fruit into a 9×13-inch baking dish and sprinkle the topping evenly over the fruit.
- Bake for about 35-40 minutes until golden brown and bubbling.
- Cool for 10-15 minutes before serving.
Notes
Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.
- 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: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg