Sweet, juicy, a little tart and topped with a delicious cinnamon, oat crumble - this Strawberry Rhubarb Crisp is hard to beat. Serve it warm with a scoop of ice cream for the perfect summer dessert.
In a large bowl stir together the sliced strawberries, sliced rhubarb, sugar, cornstarch, lemon juice and vanilla extract so that the fruit is evenly coated.
Set aside as you make the topping.
Oatmeal Crisp Topping
In a medium bowl stir together the flour, sugar, oats, cinnamon and salt.
Stir in the melted butter. It should feel like wet send and form crumbles/chunks if you squeeze it in your fist.
Assembly and Baking
Using a slotted spoon, spoon the strawberry rhubarb mixture into a 9x9 inch ceramic pan. Do not add the juice from the bottom of the bowl.
Crumble the oatmeal topping over top.
Cover the dish lightly with aluminum foil.
Bake for 30 minutes covered, then remove the aluminum foil and bake for an additional 20-25 minutes or until the top is golden brown.
Allow to cool for at least 15 minutes before serving.
Notes
*Or use ½ cup brown sugar and ¼ cup white sugar.**The sweetness will depend on the sweetness of the strawberries and the tartness of the rhubarb. You may want to adjust the amount of sugar depending on these 2 things and your personal preference. Store leftovers covered in the fridge for up to 3 days.