Fresh fruits tossed together with citrus and cinnamon sugar, then baked in between layers of a brown sugar and oat crust, this is my favorite way to bake fruit desserts. Almost firm enough to cut into bars and yet just fruity enough to still resemble a crisp, this is simply a fruit crisp with both a top and bottom crust layer. Don’t be intimidated by the crust layers or the topping, no cutting in cold butter is required. Melted butter is poured into the topping and it forms perfect crumbs to top this dessert.
I tried rhubarb for the first time at a friend’s house several years ago. (Thanks, Rachael!) I absolutely loved the rhubarb and strawberry combination that she made at that time. Remembering her delicious dessert, I decided to adapt my favorite fruit crunch recipe to include some fresh rhubarb that I found at my local market this past weekend. Tangy, sweet and just a tiny bit tart from the rhubarb. I loved this dessert so much; I have now added rhubarb to my garden list for next spring.
I love serving this crisp with our favorite homemade ice cream for an unforgettable dessert, but it’s also amazing the next day for breakfast. (Or for lunch, or let’s be honest, for dinner occasionally.) Want a few more rhubarb dessert ideas? Rhubarb Crumb Bars are a light summer treat that you’re going to love having on hand. This Strawberry Rhubarb Pie recipe is a classic that you’ll want to save for strawberry season. Rhubarb Cream Cheese Muffins are a breakfast and snacking favorite with kids and adults. Do you have a favorite rhubarb recipe? I’d love to hear about it if you do.
Slices of strawberry and rhubarb are topped with a buttery, brown sugar and oat crumble then baked until golden brown and crunchy.
1 cup all-purpose flour
1 cup brown sugar, firmly packed
3/4 cup oatmeal, uncooked
1/2 cup butter, melted
2/3 cup sugar
1 -2 teaspoon cinnamon ( China best)
2 cups diced rhubarb
2 cups diced sliced strawberries
1 cup water
2 tablespoons cornstarch
1 teaspoon vanilla extract
Preheat the oven to 350°F
In a large bowl, combine the flour, brown sugar, oatmeal, butter, sugar, and cinnamon.
Mix until crumbly then press half of the mixture into a greased 9″x13″ baking pan.
Cover with the rhubarb and strawberries.
In a small saucepan, heat the water, cornstarch, and vanilla over medium-low heat until thick and clear, stirring often. This should take about 5 minutes.
Pour over the rhubarb/strawberry layer.
Top with the remaining crumb mixture and bake for 60 minutes.