– 3 cups fresh strawberries, hulled and sliced – 3 cups rhubarb, chopped – 3/4 cup granulated sugar – 2 tbsp cornstarch – 1 cup rolled oats – 1/2 cup all-purpose flour – 1/2 cup brown sugar – 1/2 tsp cinnamon – 1/2 cup unsalted butter, melted
Preheat your oven to 375°F (190°C). Grease an 8x8-inch baking dish with butter or non-stick spray for easy cleanup after baking the crisp.
In a large bowl, combine strawberries, rhubarb, sugar, and cornstarch. Stir gently until fruits are well coated and sugar begins to dissolve slightly.
Pour the fruit mixture evenly into the prepared baking dish. Use a spoon to level the surface for uniform baking and even distribution of juices.
In another bowl, mix oats, flour, brown sugar, and cinnamon. Stir until all dry ingredients are well blended and no lumps of sugar remain.
Pour melted butter over the oat mixture and stir until crumbly. The mixture should resemble wet sand but still have chunky, crisp pieces.
Sprinkle the oat topping evenly over the fruit. Bake for 35-40 minutes until the top is golden brown and the fruit juices are bubbling around edges.
Let cool slightly before serving. Enjoy your strawberry rhubarb crisp warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream!
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