A delightful summer dessert with the perfect balance of sweet strawberries and tart rhubarb, topped with a crunchy oat crisp.
Author:Trusted Blog
Ingredients
Scale
For the Crust:
4 cups fresh strawberries, hulled and sliced
4 cups fresh rhubarb, chopped
1/2 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 cup old-fashioned oats
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, melted
Instructions
1. Prepare the Crust:
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a large bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, and vanilla. Toss gently to coat, then spread evenly in the prepared baking dish.
In another bowl, mix oats, flour, brown sugar, cinnamon, and salt. Stir in melted butter until the mixture is crumbly.
Sprinkle the oat mixture evenly over the fruit.
Bake for 30-35 minutes, or until the topping is golden brown and the fruit is bubbly.
Let cool slightly before serving. Enjoy warm or at room temperature.