Strawberry Rhubarb Crisp

Directions

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish and set aside.
2. In a large mixing bowl, combine the sliced strawberries, diced rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon zest. Stir until the fruit is evenly coated.
3. In another mixing bowl, combine the flour, oats, brown sugar, and salt for the topping. Stir in the melted butter until the mixture is crumbly.
4. Spread the fruit mixture evenly in the prepared baking dish. Sprinkle the topping over the fruit.
5. Bake in the preheated oven for 40-45 minutes, or until the filling is bubbly, and the topping is golden brown.
6. Remove from the oven and let cool for a few minutes before serving.

Storage

If you have any leftovers (though it’s unlikely!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop individual servings in the microwave for a few seconds until warmed through.

Food and Drink Pairings

Pair this Strawberry Rhubarb Crisp with a dollop of freshly whipped cream or a scoop of homemade vanilla ice cream for the ultimate indulgence. For a refreshing beverage, try serving it alongside a glass of iced tea or a crisp white wine.