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Dessert for 6

Strawberry Rhubarb Crisp

Strawberries and rhubarb bake beneath a buttery oat topping until bubbling, tender, and lightly browned.

$2.16per serving $$
70 minstart to table
6servings

AmericanVegetarianBudgetDessertsSpringSummer

Ingredients

  • 1 lb strawberries
  • 14 oz rhubarb stalks
  • 1/2 cup raw sugar
  • 1 tbsp cornstarch
  • 1 tsp pure vanilla extract
  • 3/4 cup rolled oats
  • 1/3 cup plain flour
  • 2 tbsp finely shredded coconut
  • 2 tbsp honey
  • 3 tbsp reduced fat butter
  • 1 tbsp light brown sugar
  • 1 pinch salt

Steps

  1. Heat the oven to 375 F and lightly grease a 9-by-13-inch baking dish with butter for 5 minutes.
  2. Slice the strawberries and rhubarb, then toss them with raw sugar, cornstarch, and vanilla in the baking dish for 8 minutes.
  3. Mix the oats, flour, coconut, honey, butter, brown sugar, and salt in a bowl until crumbly for 5 minutes.
  4. Scatter the topping over the fruit and bake at 375 F for 45 minutes, until bubbling and golden.
  5. Cool the crisp in the dish for 7 minutes before serving.

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