Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp


Warm strawberry rhubarb crisp with a dollop of whipped cream might just be the best easy spring dessert! Tart rhubarb and sweet strawberries are the perfect combination, especially with a cinnamon-spiced oat topping.
  • For the filling:
  • 20 ounces strawberries, hulled and quartered
  • 12 ounces rhubarb stalks, about 5 or 6 cut into 1-inch pieces
  • ½ orange, zested and juiced
  • 1 tbsp cornstarch
  • ¼ cup honey
  • For the Topping:
  • ¾ cup quick oats, I used gluten-free
  • ⅓ cup 100% gluten-free or white whole wheat flour
  • 2.25 ounces light brown sugar or coconut palm sugar
  • ½ tsp cinnamon
  • 3 tablespoons butter, melted
  1. Heat oven to 375 degrees.
  2. Combine strawberries and rhubarb in an oven safe dish.
  3. Add honey.
  4. Then orange juice and orange zest; sprinkle with cornstarch and toss until fruit is well coated.
  5. Mix remaining ingredients for the topping in a medium bowl then spread over fruit.
  6. Bake until topping is golden brown and fruit is bubbling, about 40 minutes.
  7. Serve with a scoop of frozen yogurt or whipped cream if desired.

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