If you are a lover of both strawberries and rhubarb, this recipe needs to be a must make on your list. When we moved into this house ten years ago, my darling next door neighbor came over and asked if I’d like to have some of her rhubarb from her garden. I had never tasted rhubarb before, and I didn’t know exactly what to do with it. She was so kind and gave me this strawberry rhubarb crisp recipe. Well, that was life changing! The filling is made up of strawberries, rhubarb, sugar, and a little flour. And the crisp…the crisp! It is my favorite go to crisp topping for any crisp I make. Delicious! I look forward to this dessert every year!
First you cut up your strawberries and rhubarb, 3 cups of each. Then you add 1 cup of sugar and 3 Tablespoons of flour. Mix that together.
Then you mix up the topping. 1 1/2 cups flour, 1 cup brown sugar, 1 cup butter and 1 cup rolled oats. YUM!
Then you take the filling and put it into a 9 x 13 pan, or do what I did and fill ramacans with it. I really like using the ramacans for individual portions, it’s a little prettier to present and a bit more fun to eat.
Add that delicious crunchy topping and bake in a 375 degree oven for 45 minutes.
Take it out of the oven when the top is browned and the center is bubbly. Enjoy warm with a scoop of vanilla icecream!
Strawberry Rhubarb Crisp
- 1 9×13 baking dish
- 1 cup granulated sugar
- 3 Tablespoons flour
- 3 cups sliced strawberries
- 3 cups diced rhubarb
- 1 1/2 cups flour
- 1 cup brown sugar
- 1 cup cold salted butter
- 1 cup rolled oats
- Preheat oven to 375 degreesCut up the fruit and mix together with the sugar and the flour
- Cut up the butter into small cubes and combine it with the flour, brown sugar, and oat mixture until it forms a crumbly consistency.
- Sprinkle the crumble evenly over the strawberry rhubarb mixture
- Bake in a 375 degree oven for 45 minutes