Ingredients
Scale
- 4 cups fresh rhubarb, cut into 1/2-inch pieces
- 4 cups fresh strawberries, hulled and halved
- 1 cup white sugar
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup rolled oats
- 1/2 cup brown sugar (packed)
- 1/2 cup all-purpose flour
- 1/2 cup cold butter, diced
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine rhubarb, strawberries, white sugar, 1/2 cup flour, cinnamon, nutmeg, and salt. Toss until fruit is evenly coated.
- In another bowl, mix oats, brown sugar, 1/2 cup flour, and cold diced butter. Rub the butter into the dry ingredients with your fingers or a pastry cutter until the mixture is crumbly and pea-sized.
- Spread the fruit mixture evenly in a baking dish (about 9×13 or similar). Sprinkle the oat topping evenly over the fruit.
- Bake for 40–45 minutes, until the topping is golden brown and the filling is bubbly.
- Let rest 10–15 minutes before serving to thicken slightly. Serve warm, ideally with vanilla ice cream or whipped cream.
Notes
For a brunch twist: spoon over pancakes or waffles. Keep fruit and topping components refrigerated if prepared in advance.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 25g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg
Keywords: dessert, strawberry, rhubarb, crisp, summer dessert