Rhubarb Strawberry Crunch
Experience the perfect balance of tart and sweet with our Rhubarb Strawberry Crisp. This vegetarian American dessert features tender rhubarb and juicy strawberries, all topped with a crunchy, buttery streusel. Ideal for those avoiding gluten and dairy, this recipe is a seasonal favorite that brings comfort to any gathering.
The flavor profile is a harmonious blend of tangy rhubarb and luscious strawberries, making it a versatile addition to your dessert table. Serve it warm with vanilla ice cream or enjoy it on its own.
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Recipe Collection: Dessert
Serving Size: 8
Cooking Time: 60 minutes
Overview
Rhubarb Strawberry Crunch is a delightful dessert that combines the tartness of rhubarb with the sweetness of strawberries, topped with a crunchy streusel. It's a perfect treat for rhubarb season and a favorite among home bakers.
Diet Type
Vegetarian
Allergies
Gluten, Dairy
Cuisine
American
Ingredients
- 4 Cups rhubarb, minced
- 1 Cup strawberries, sliced
- 1 Cup granulated sugar
- 1 Tablespoon (tbsp) all-purpose flour
- 1 Cup rolled oats
- 1 Cup brown sugar, packed
- 0.5 Cup butter, melted
- 1 Teaspoon (tsp) cinnamon, ground
Steps
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the minced rhubarb, sliced strawberries, granulated sugar, and all-purpose flour. Mix well to coat the fruit evenly.
- Transfer the fruit mixture into a greased 9x13-inch baking dish, spreading it out evenly.
- In another bowl, mix the rolled oats, packed brown sugar, melted butter, and ground cinnamon until crumbly.
- Sprinkle the oat mixture evenly over the fruit layer in the baking dish.
- Bake in the preheated oven for about 45 minutes, or until the top is golden brown and the fruit is bubbly.
- Allow the dessert to cool slightly before serving. Enjoy warm or at room temperature.
This Rhubarb Strawberry Crunch is best served with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.