Strawberry Rhubarb Crunch
Recipe Collection: Dessert
Strawberry Rhubarb Crunch offers the perfect balance of sweet and tart, a vegetarian American classic. This dessert features juicy strawberries and tangy rhubarb, all topped with a crunchy oat mixture that adds a satisfying texture. Ideal for those with gluten and dairy allergies, this recipe is versatile enough to serve warm with ice cream or as a standalone treat.
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Overview
This Strawberry Rhubarb Crisp is a delightful dessert that combines the tartness of rhubarb with the sweetness of strawberries, topped with a crunchy oat mixture. It's perfect for using up fresh rhubarb from your garden and is sure to be a crowd-pleaser.
Diet Type
Vegetarian
Allergies
Gluten, Dairy
Cuisine
American
Serving Size: 12
Cooking Time: 45 minutes
Ingredients
- 3 Cups fresh strawberries, sliced
- 3 Cups rhubarb, sliced
- 1 Cup white sugar
- 3 Tablespoons all-purpose flour
- 1.5 Cups all-purpose flour
- 1 Cup brown sugar, packed
- 1 Cup rolled oats
- 1 Cup butter, tenderized
Steps
- Gather all ingredients.
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, mix the strawberries, rhubarb, white sugar, and 3 tablespoons of flour. Place the mixture in a 9x13-inch baking dish.
- For the topping, combine 1.5 cups of flour, brown sugar, oats, and butter. Mix until crumbly. Use a pastry cutter if needed. Sprinkle the topping over the fruit layer.
- Bake in the preheated oven until the topping is crisp and lightly browned, about 45 minutes.
- Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!
Notes
Timer
This crisp can be stored in the refrigerator for up to five days or frozen for up to two months.
