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A simple, egg-free dessert balancing the sweet brightness of strawberries with the tart zing of rhubarb, topped with a crunchy oat and brown sugar blend. Serves about 9 people.

Ingredients

Scale
  • 3 cups fresh strawberries, stemmed and quartered
  • 3 cups frozen rhubarb, thawed and cut into 1/2-inch pieces
  • ⅓ cup granulated sugar
  • 3–4 tablespoons cornstarch
  • 1 ½ cups old-fashioned oats
  • 1 cup all-purpose flour
  • 1 cup packed brown sugar
  • ½ cup cold butter, cut into small pea-sized pieces
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F.
  2. Stem and quarter fresh strawberries; thaw frozen rhubarb and cut into 1/2-inch pieces.
  3. Toss strawberries, rhubarb, granulated sugar, and cornstarch in a large bowl until well coated.
  4. Spoon the fruit mixture into an 8×11-inch shallow baking dish and spread evenly.
  5. Whisk together all-purpose flour, old-fashioned oats, and packed brown sugar in a medium bowl.
  6. Cut cold butter into small pea-sized pieces and add to the dry topping along with vanilla extract.
  7. Use a pastry cutter or fingers to blend the butter into the topping until crumbly and it holds when squeezed.
  8. Crumble the oat topping evenly over the fruit filling.
  9. Bake for 45–50 minutes, until the filling is bubbling and the topping is golden brown and crisp.

Notes

Serve warm with vanilla ice cream or lightly sweetened whipped cream for best results., Adjust sugar to taste, especially if fruit is very sweet or tart., Add more cornstarch if rhubarb is especially juicy to prevent sogginess., Can swap frozen rhubarb with fresh rhubarb using equal quantities., Add-in options include other berries (raspberries, blueberries, blackberries), lemon or orange zest, cinnamon or ground ginger, chopped nuts for extra crunch., For gluten-free option, use gluten-free flour and certified gluten-free oats or almond flour with nuts., For vegan option, substitute butter with plant-based butter., Store leftovers covered at room temperature and consume within 2 days; reheat gently before serving.

Nutrition

Find it online: https://gingerbaking.com/strawberry-rhubarb-crisp/