Strawberry Rhubarb Crisp is an easy dessert filled with sweet and tart fruit under a crunchy streusel oat topping. A perfect dessert that is so incredibly easy to make and a delicious crowd pleaser.
Preheat oven to 350°F and lightly grease a 2 quart or 9x13 baking dish.
Combine rhubarb, strawberries, sugar and lemon juice in a bowl and set aside.
In a large mixing bowl, stir together flour, oats, brown sugar and salt.
Cut in butter and mix thoroughly with a fork or pastry cutter until it resembles course crumbs.
Evenly place the strawberry rhubarb mix into baking dish.
Spread the topping evenly over the strawberry rhubarb filling.
Bake for 40-45 minutes and until the topping is golden brown and filling is bubbly.
Serve topped with whipped cream or vanilla ice cream.
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Notes
To use frozen strawberries, keep them frozen and add 2 tablespoons of corn starch with the strawberries, rhubarb, sugar and lemon juice. Bake time may also increase by 5 minutes.