Strawberry Rhubarb Crisp Oat (Printable)
A tangy-sweet combination of berries and rhubarb topped with a buttery oat crumble.
# What You'll Need:
→ Fruit Filling
01 - 3 cups fresh strawberries, hulled and quartered
02 - 3 cups fresh rhubarb, sliced ½-inch thick
03 - ⅔ cup granulated sugar
04 - 2 tbsp cornstarch
05 - 1 tsp vanilla extract
06 - 1 tbsp lemon juice
07 - Pinch of salt
→ Oat Crumble Topping
08 - ¾ cup all-purpose flour
09 - ¾ cup old-fashioned rolled oats
10 - ½ cup light brown sugar, packed
11 - ½ tsp ground cinnamon
12 - ¼ tsp salt
13 - ½ cup unsalted butter, cold and cubed
# How To Make It:
01 - Preheat oven to 350°F. Grease a 2-quart baking dish or an 8-inch square pan with butter or cooking spray.
02 - In a large bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, vanilla extract, lemon juice, and a pinch of salt. Toss gently until fruit is evenly coated.
03 - Pour the fruit mixture into the prepared baking dish, spreading it into an even layer.
04 - In a separate bowl, whisk together flour, oats, brown sugar, cinnamon, and salt. Add cold butter cubes and cut in using a pastry cutter or your fingers until mixture forms coarse, pea-sized crumbs.
05 - Sprinkle the oat crumble evenly over the fruit filling. Bake for 40 minutes until the topping is golden brown and the fruit filling is bubbling around the edges.
06 - Let the crisp cool for at least 15 minutes before serving to allow the filling to set. Serve warm with vanilla ice cream if desired.
# Expert Tips:
01 -
- The contrast between tangy rhubarb and sweet strawberries creates something magical
- That buttery oat crumble gets irresistibly crisp and golden while staying tender underneath
02 -
- Cold butter is non-negotiable for that crispy, textured topping
- The filling needs to bubble vigorously in the oven or the cornstarch won't properly thicken
03 -
- If your fruit seems especially juicy, add an extra tablespoon of cornstarch
- Sprinkle the topping rather than dumping it, which ensures even coverage