A delightful combination of tart rhubarb and sweet strawberries with a comforting crisp topping.
Ingredients
Scale:
2 cups fresh strawberries, hulled and sliced
2 cups rhubarb, chopped into 1-inch pieces
¾ cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
½ teaspoon ground cinnamon (optional)
1 cup rolled oats
¾ cup all-purpose flour (or almond flour for gluten-free)
½ cup brown sugar, packed
½ teaspoon salt
½ teaspoon ground cinnamon
½ cup unsalted butter, melted (or coconut oil for dairy-free)
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the sliced strawberries and chopped rhubarb. Add the granulated sugar, cornstarch, lemon juice, vanilla extract, and ground cinnamon. Toss gently until the fruit is evenly coated.
Pour the fruit mixture into a greased 9x13 inch baking dish, spreading it evenly.
In another bowl, mix the rolled oats, flour, brown sugar, salt, and ground cinnamon. Incorporate the melted butter until the mixture is crumbly.
Evenly sprinkle the crisp topping over the fruit filling in the baking dish.
Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbly.
Once baked, remove the dish from the oven and let it cool for about 10-15 minutes before serving.
