Description
A delightful dessert combining sweet strawberries and tangy rhubarb, topped with a buttery, crumbly crisp.
Ingredients
- 2 cups fresh rhubarb, chopped
- 2 cups fresh strawberries, hulled and sliced
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- Combine rhubarb, strawberries, granulated sugar, cornstarch, and vanilla extract in a large bowl. Mix well and pour into a baking dish.
- Mix oats, flour, brown sugar, melted butter, and cinnamon in a separate bowl until you achieve a crumbly texture.
- Spread the crumble mixture evenly over the fruit.
- Bake for 30-35 minutes, or until the top is golden brown and the filling is bubbly.
- Serve warm, ideally topped with a generous scoop of vanilla ice cream!
Notes
For a gluten-free version, use coconut sugar, gluten-free oats, and gluten-free flour. Serve with whipped cream or caramel sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American