Strawberry Rhubarb Crisp Oats

The first time I saw rhubarb at the farmers market, I thought someone was selling weird pink celery by mistake. Then the vendor caught me staring and offered me a raw stalk to try. My mouth puckered so hard she laughed, but she promised that with sugar and strawberries, it transforms into something magical. That evening, I made my first crisp and watched my skeptical family go back for third helpings.

My neighbor grows rhubarb like its going out of style and started leaving bags of it on my porch every spring. At first I panicked, not knowing what to do with all that pink bounty. Now I spot those bags on my doorstep and immediately preheat the oven, knowing exactly what kind of comfort is coming.

Ingredients

• Fresh strawberries: Quarter them so they cook down evenly with the rhubarb into that perfect jam consistency
• Rhubarb: Slice it about half an inch thick so it holds some texture while becoming tender
• Granulated sugar: This sweetens the tart rhubarb without overpowering the strawberries natural flavor
• Cornstarch: The secret to getting that thickened fruit juices instead of a soupy mess
• Vanilla extract: Pure vanilla makes everything taste better and bridges the gap between the two fruits
• Lemon juice: Brightens everything up and enhances the strawberry flavor
• All purpose flour: Provides structure for the crumble topping so it holds together
• Old fashioned rolled oats: Use these not quick oats for better texture and nutty flavor
• Light brown sugar: Adds caramel notes and helps the topping get wonderfully crisp
• Ground cinnamon: Just a hint to warm up all those bright fruit flavors
• Unsalted butter: Keep it cold and cut it into small cubes before mixing

Instructions

Get your oven ready:

Preheat to 350 degrees and grease a 2 quart baking dish with butter

Make the fruit filling:

Toss strawberries rhubarb sugar cornstarch vanilla lemon juice and salt in a large bowl until everything is coated

Fill the dish:

Spread the fruit mixture evenly into your prepared baking dish

Prepare the crumble:

Mix flour oats brown sugar cinnamon and salt then cut in cold butter until it looks like coarse crumbs

Top it off:

Sprinkle the oat mixture evenly over the fruit filling

Bake until golden:

Bake for 40 minutes until the topping is golden brown and fruit is bubbling up around the edges

Let it rest:

Cool for at least 15 minutes before serving so the filling sets up slightly

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Last summer I made this for a potluck and watched it disappear in ten minutes flat. Three different people asked for the recipe while they were still scraping their bowls clean.

Making It Year Round

Frozen fruit works perfectly here so you dont have to wait for strawberry season. Just toss them in frozen and add about five extra minutes to the baking time. Nobody will be able to tell the difference.

Getting The Texture Right

The key is cutting butter into the flour mixture until it looks like coarse sand with some pea sized pieces remaining. Those larger butter pockets create those delicious crispy bites that make a crisp so addictive.

Serving Suggestions

Vanilla ice cream is classic but a dollop of Greek yogurt adds a nice tangy contrast. For extra decadence, serve with whipped cream flavored with a little orange zest.

• Warm it up slightly the next day in the microwave
• The topping stays surprisingly crisp overnight
• Breakfast the next morning is totally acceptable

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There is something deeply satisfying about a dessert that looks impressive but comes together with such ease.

Recipe FAQs

→ Can frozen fruit be used instead of fresh?

Yes, frozen strawberries and rhubarb can be used directly without thawing for convenience.

→ How can I add extra crunch to the oat topping?

Incorporate roughly 1/3 cup of chopped nuts like pecans or walnuts into the crumble mix before baking.

→ Is there a gluten-free option for the crumble?

Use certified gluten-free oats and a gluten-free flour blend to make the topping gluten-free.

→ What is the best way to reduce sweetness in the filling?

Reduce the granulated sugar in the fruit mixture by two tablespoons to tone down sweetness.

→ Can this be served cold or only warm?

While best served warm to enjoy the bubbling fruit and crisp topping, it can also be served cold to suit preference.

→ What kitchen tools are needed for preparation?

You'll need mixing bowls, a pastry cutter or fork, a baking dish, measuring cups and spoons, and a knife with a cutting board.