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Original video by @feelgoodfoodie — all credit to the creator. Full write-up on their site ↗

Feel Good Foodie

Strawberry Rhubarb Crisp

Sweet-tart strawberry and rhubarb filling bakes up saucy under a buttery, golden oat streusel. It's a forgiving, minimal-prep summer dessert that's best served warm with a scoop of vanilla ice cream.

⏱ 60 min8Americandessertcrispstrawberryrhubarbsummer

Ingredients

For the filling

  • 3 cupsrhubarb, chopped · fresh or frozen
  • 2 cupsstrawberries, chopped
  • 1/3 cupgranulated sugar
  • 1/2 teaspooncinnamon

For the crisp topping

  • 3/4 cupall-purpose flour
  • 1/2 cuprolled oats
  • 1/2 cuplight brown sugar · packed
  • 1 teaspoonbaking powder
  • 1/4 teaspoonsalt
  • 4 tablespoonsbutter · cold

For serving

  • —vanilla ice cream · optional

Steps

  1. 1

    Preheat the oven to 375°F. Grease an 8-inch square baking dish.

  2. 2

    Place the rhubarb, strawberries, granulated sugar, and cinnamon into the prepared baking dish. Stir to combine and set aside.

  3. 3

    In a small bowl, combine the flour, oats, brown sugar, baking powder, and salt. Add the cold butter and use your hands to mix it in until the mixture resembles coarse crumbs.

  4. 4

    Sprinkle the streusel mixture evenly over the fruit.

  5. 5

    Bake until the crisp topping is lightly browned and the filling is bubbly, 35-40 minutes. Serve warm with a scoop of vanilla ice cream, if desired.

Creator's notes

A great way to use up extra strawberries and rhubarb while they're in season. Crisps are forgiving and require minimal prep, so they're friendly to non-bakers.

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