Strawberry Rhubarb Crunch

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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Recipe Collection: Dessert

Serving Size: 12

Cooking Time: 45 minutes

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

Ingredients

• 3 Cups fresh strawberries, sliced
• 3 Cups rhubarb, sliced
• 1 Cup white sugar
• 3 Tablespoons (tbsp) all-purpose flour
• 1.5 Cups all-purpose flour
• 1 Cup brown sugar, packed
• 1 Cup rolled oats
• 1 Cup butter, tenderized

Steps

1. Gather all ingredients.
2. Preheat the oven to 375 degrees F (190 degrees C).
3. In a large bowl, mix the strawberries, rhubarb, white sugar, and 3 tablespoons of flour. Place the mixture in a 9x13-inch baking dish.
4. 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.
5. Bake in the preheated oven until the topping is crisp and lightly browned, about 45 minutes.
6. Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!

This crisp can be stored in the refrigerator for up to five days or frozen for up to two months.