Description
Strawberry rhubarb crisp with vanilla ice cream is a sweet tart baked dessert with a buttery oat topping and a warm fruit filling, served with cold creamy ice cream.
Ingredients
4 cups rhubarb (chopped)
4 cups strawberries (halved)
3/4 cup sugar
2 tbsp cream
1 cup flour
1 cup oats
1/4 cup butter (melted)
Vanilla ice cream for serving
Instructions
1. Preheat oven to 375°F
2. Toss rhubarb and strawberries with sugar and let sit for 20 minutes
3. In a bowl, combine flour, oats, and melted butter
4. Transfer fruit mixture to a 9×9-inch baking dish
5. Spread topping evenly over fruit
6. Bake for 40 minutes until golden and bubbling
7. Let cool for 10 minutes
8. Serve warm with scoops of vanilla ice cream
Notes
Use coconut cream for dairy-free option
Add cornstarch if fruit mixture is too watery
Rotate dish halfway through baking for even browning
Serve immediately for best texture
- Prep Time: P0DT0H25M
- Cook Time: P0DT0H40M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 30g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
