Easy Strawberry Rhubarb Crisp (with Oats and Brown Sugar)
A delicious and simple, traditional baked dessert with the classic combination of strawberries and rhubarb.
Equipment
- 1 pie dish (or other baking dish)
Ingredients
Filling:
- ⅔ cup sugar (more or less as desired)
- 2 tsp corn starch
- 3 cups rhubarb (chopped)
- 3 ½ cups strawberries (hulled, and cut into pieces about the same size as the rhubarb)
- 1 Tbsp lemon juice (freshly squeezed)
Topping:
- 8 Tbsp butter
- ¾ cup all purpose flour
- 1 cup rolled oats (I prefer old fashioned, but quick are okay)
- ½ cup brown sugar
- ¼ cup white sugar
Instructions
- Preheat oven to 375˚F (190˚C)
Make the Strawberry Rhubarb Filling:
- Put the fruit into a large bowl. Mix the corn starch with the sugar in a small bowl.
- Toss the sugar mixture into the chopped strawberries and rhubarb along with the lemon juice, then put into the pie or baking dish and set aside.
Make the Topping:
- Rub the cold butter (chopped into pieces) and flour together until it forms small crumbs.
- Add the sugars, and oats to the crumble mixture in the bowl and mix well.
Assemble and Bake the Dessert:
- Distribute the crisp topping evenly over the fruit. Place into preheated oven for about 30 minutes.
- After half an hour, turn the dish for more even baking. Continue to bake for another 10 to 15 minutes or until the topping is golden brown, and the filling is bubbly.
- Serve the strawberry rhubarb crisp when still hot or warm (it's also good at room temperature) on its own or with a scoop of ice cream, cream or even custard.
Notes
I recommend a scale for best results.
Nutrition
Serving: 1 | Calories: 354kcal | Carbohydrates: 60g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 97mg | Potassium: 301mg | Fiber: 3g | Sugar: 40g | Vitamin A: 404IU | Vitamin C: 41mg | Calcium: 72mg | Iron: 1mg
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