Ingredients and Weight:
- 3 lbs rhubarb, trimmed and cut into 1/2-inch pieces
- 2 lbs strawberries, hulled and halved
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/4 cup cornstarch
- 1/4 tsp ground cinnamon
- 1/8 tsp salt
- 1/2 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 cup cold unsalted butter, cut into small pieces
Preparation Time:
Cooking Time:
Cooking Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine rhubarb, strawberries, granulated sugar, brown sugar, cornstarch, cinnamon, and salt.
- In a separate bowl, combine oats, flour, brown sugar, and butter. Use your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Spread the fruit mixture into a greased 9x13-inch (33x23 cm) baking dish. Top with the crumb mixture.
- Bake for 45-50 minutes, or until the topping is golden brown and the fruit is bubbly.
Nutritional Information:
- Calories: 350 per serving (1/8 of recipe)
- Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 15mg
- Sodium: 130mg
- Carbohydrates: 55g
- Dietary Fiber: 4g
- Sugar: 40g
- Protein: 2g
Dish Characteristics:
- Sweet and tart with a crispy, buttery topping
- Perfect for dessert or a light breakfast
- Easy to make and adaptable with different fruits
User Comments:
- "This is my family's favorite dessert! The balance between the sweet strawberries and tart rhubarb is perfect."
- "I love how easy this crisp is to make. It's a staple in my dessert rotation."
- "The crunchy topping adds a nice textural contrast to the soft fruit."
Special Precautions and Tips:
- If rhubarb is unavailable, you can substitute frozen or canned strawberries.
- To make a gluten-free crisp, use gluten-free oats and flour.
- For a vegan crisp, use plant-based butter and sugar.
