Strawberry Rhubarb Crisp Recipe | Easy Rhubarb Crumble
Servings: 12 servings
Calories: 422kcal
Calories: 422kcal | Carbohydrates: 67g | Protein: 4g | Fat: 17g | Fiber: 4g | Sugar: 42g
Ingredients
Filling
- 6 cups Rhubarb cut into 1 inch pieces
- 4 cups Strawberries hulled and sliced
- 1 1/4 cups Granulated Sugar
- 1/4 cup Cornstarch
- 2 tbsp Lemon Juice
- 2 tsp Vanilla Extract
Crisp Topping
- 1 1/2 cups All Purpose Flour
- 1 1/2 cups Rolled Oats
- 1 cup Brown Sugar
- 1 cup Butter cut into cubes
- 1 1/2 tsp Ground Cinnamon
Instructions
- Prepare the Filling. Preheat your oven to 375°F. In a large bowl, combine the rhubarb, sliced strawberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss to coat the rhubarb evenly.
- Prepare the Filling. Preheat your oven to 375°F. In a large bowl, combine the rhubarb, sliced strawberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss to coat the rhubarb evenly.
- Assemble the Crisp. Spread the rhubarb mixture evenly in a baking dish. Sprinkle the oat topping evenly over the rhubarb.
- Bake. Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the filling is bubbling.
- Serve. Let the crisp cool for a few minutes before serving. Enjoy warm with a scoop of vanilla ice cream or a dollop of whipped cream.