A delightful dessert combining the tartness of rhubarb with the sweetness of strawberries, topped with a crispy, buttery oat crust.
Preparation time
20min
Cooking time
45min
Ingredients
6 Servings
- 120 g all-purpose flour
- 100 g brown sugar
- 115 g butter
- 15 g cornstarch
- 150 g granulated sugar
- 15 ml lemon juice
- 300 g rhubarb
- 150 g rolled oats
- 500 g strawberries
- 5 ml vanilla extract
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
In a large bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, and lemon juice. Mix well to coat the fruit evenly.
Step 3
Transfer the fruit mixture to a greased baking dish.
Step 4
In another bowl, mix the rolled oats, flour, and brown sugar. Add the melted butter and vanilla extract, stirring until the mixture is crumbly.
Step 5
Sprinkle the oat mixture evenly over the fruit.
Step 6
Bake in the preheated oven for 40-45 minutes, until the top is golden brown and the fruit is bubbly.
Step 7
Let the crisp cool slightly before serving. Enjoy!