Strawberry Rhubarb Crisp
This Strawberry Rhubarb Crisp is a cozy, fruit-forward dessert with a sweet-tart filling and a golden oat streusel topping. It’s quick to assemble, full of summer flavor, and best served warm with a scoop of vanilla ice cream.
Ingredients
- 3 cups chopped rhubarb fresh or frozen
- 2 cups chopped strawberries
- ⅓ cup granulated sugar
- ½ tsp cinnamon
Streusel Topping
- ¾ cup all-purpose flour
- ½ cup rolled oats
- ½ cup packed light or dark brown sugar
- 1 tsp baking powder
- ¼ tsp salt
- 4 Tbsp cold butter
- Vanilla ice cream for serving optional
Instructions
- Preheat oven to 375°F (190°C) and grease an 8-inch baking dish.
- Combine rhubarb, strawberries, sugar, and cinnamon in the dish.
- In a bowl, mix flour, oats, brown sugar, baking powder, and salt.
- Cut in butter until crumbly.
- Sprinkle streusel over fruit mixture and bake for 35–40 minutes until golden and bubbly.
- Let cool slightly and serve warm with ice cream.
- See full steps with tips & photos → https://mischacrossing.com/strawberry-rhubarb-crisp/
Notes
- If using frozen rhubarb, thaw and drain excess liquid before baking.
- Add a splash of lemon juice or zest to the filling for extra brightness.
- Store leftovers covered in the fridge for up to 3 days—reheat gently before serving.
- You can prepare the streusel in advance and freeze it for future use.