Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish and set it aside. This prevents sticking and makes cleanup easier.
- In a large mixing bowl, combine the diced rhubarb, quartered strawberries, granulated sugar, cornstarch, and vanilla extract. Toss gently until all the fruit is evenly coated.
- Pour the prepared fruit mixture into your greased 9x13 inch baking dish. Spread it out evenly across the bottom of the dish.
- In a separate medium bowl, whisk together the all-purpose flour, old-fashioned rolled oats, packed light brown sugar, ground cinnamon, and salt. Make sure everything is well combined.
- Add the cold, cubed unsalted butter to the dry topping ingredients. Use a pastry blender or two forks to cut the butter into the flour mixture. Continue blending until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This creates the best texture for the topping.
- Evenly sprinkle the crumbly oat topping over the fruit mixture in the baking dish. Cover the fruit completely for a consistent bake.
- Place the baking dish in the preheated oven. Bake for 30-35 minutes, or until the topping is beautifully golden brown and the fruit filling is bubbly around the edges. The bubbling indicates the fruit juices have thickened.
- Once baked, carefully remove the strawberry rhubarb crisp from the oven. Let it cool on a wire rack for at least 15-20 minutes before serving. This allows the filling to set further, preventing it from being too runny. Enjoy your delicious homemade treat!
Nutrition
Notes
Use fresh or thawed/drained frozen rhubarb and strawberries. Adjust sugar to taste. Cold butter is crucial for a crisp topping; don't overmix. If topping browns quickly, tent with foil. Serve warm with ice cream or whipped cream. Store covered: room temp (2 days), fridge (4 days), freezer (3 months). Reheat in oven or microwave. Nutrition information is estimated based on common ingredients and serving sizes and may vary.