This Strawberry Rhubarb Crisp has the perfect combination of sweet and tart, and has a nice cinnamon note to it. I love eating it fresh out of the oven with ice cream!
Rhubarb is the best thing about summer. All spring I eagerly wait for my rhubarb to finally come up. This Strawberry Rhubarb Crisp recipe is the first rhubarb recipe that I made this year, and I am so in love it! It’s so good!
Supplies
- Measuring cups, spoons, and measuring scale
- Large bowl
- Medium bowl
- Rubber spatula
- Cast iron pan or heavy saute pan
Instructions on How to Make Strawberry Rhubarb Crisp
Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, combine the cornstarch and sugar. Then, add in the chopped rhubarb and strawberries, and stir until well coated with the cornstarch/sugar mixture.
Spread mixture into a cast iron skillet. (See my little helper?! – She loves to help me bake!)
In a medium bowl, combine oats, brown sugar, melted butter, all-purpose flour and ground cinnamon. Mix well to remove overly large chunks of butter, but don’t remove all of the clumps.
Sprinkle the oat mixture over the strawberry rhubarb mixture.
Bake at 350 degrees until it is bubbly and the fruit is soft, about 45 minutes.
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Quick and Easy Strawberry Rhubarb Crisp
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
Print Recipe
Pin RecipeDescription
This Strawberry Rhubarb Crisp has the perfect combination of sweet and tart, and has a nice cinnamon note to it. I love eating it fresh out of the oven with ice cream!
Ingredients
- 3/4 cup (140 grams) sugar
- 3 tablespoons (25 grams) cornstarch
- 3 cups (400 grams) chopped fresh rhubarb or frozen rhubarb, thawed
- 2 cups (315 grams) chopped strawberries
- 1 cup (80 grams) old-fashioned oats or quick oats
- 1/2 cup (110 grams) packed brown sugar
- 1/2 cup (113 grams) butter, melted
- 1/3 cup (40 grams) all-purpose flour
- 1 teaspoon (2 grams) ground cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, combine the cornstarch and sugar. Then, add in the chopped rhubarb and strawberries, and stir until well coated with the cornstarch/sugar mixture.
- Spread mixture into a cast-iron skillet.
- In a medium bowl, combine oats, brown sugar, melted butter, all-purpose flour, and ground cinnamon. Mix well to remove overly large chunks of butter, but don’t remove all of the clumps.
- Sprinkle the oat mixture over the strawberry rhubarb mixture.
- Bake at 350 degrees until it is bubbly and the fruit is soft, about 45 minutes.
Notes
Best served with ice cream!!
- Category: Crisp
- Method: Bake
- Cuisine: American
Keywords: Strawberry Rhubarb Crisp
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