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Ingredients:
For the Filling:
- 3 cups chopped rhubarb
- 3 cups sliced strawberries
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
For the Crisp Topping:
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 3/4 cup packed light brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Directions:
- Preheat Oven:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. - Make the Filling:
In a large bowl, toss the chopped rhubarb and strawberries with sugar, cornstarch, vanilla, and lemon juice until well coated. Pour into the prepared baking dish. - Make the Crisp Topping:
In a separate bowl, stir together the flour, oats, brown sugar, cinnamon, and salt. Pour in the melted butter and stir until the mixture forms clumps. - Assemble and Bake:
Sprinkle the topping evenly over the fruit. Bake for 40–45 minutes, or until the topping is golden brown and the fruit filling is bubbly. - Cool and Serve:
Let cool for at least 15 minutes before serving to allow the filling to thicken slightly. Serve warm with ice cream or whipped cream if you like!
Nutritional Information:
⏰ Prep Time: 15 mins | 🔥 Bake Time: 45 mins | ⏳ Total Time: 1 hour
⚡ Calories per serving: ~320 | 🍽️ Serves: 8
