Description
A delicious and irresistible dessert combining sweet strawberries and tart rhubarb, topped with a crunchy crisp and served with a creamy vanilla whip.
Ingredients
Scale
- 2 cups strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1 cup heavy cream
- 1 teaspoon vanilla extract (for whip)
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, and vanilla extract. Mix well and pour into a baking dish.
- In another bowl, mix rolled oats, flour, brown sugar, and melted butter until crumbly. Sprinkle the mixture over the fruit.
- Bake in the preheated oven for 30-35 minutes or until the top is golden brown and the fruit is bubbly.
- While the crisp is baking, whip the heavy cream with vanilla extract until soft peaks form.
- Serve the warm strawberry-rhubarb crisp with a dollop of vanilla whip on top.
Notes
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- Adjust the sugar according to the sweetness of the strawberries and rhubarb.
- Can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg