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Strawberry Rhubarb Crunch

A delightful summer dessert combining sweet strawberries and tangy rhubarb under a buttery oat topping.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Fruit Filling
  • 4 cups Chopped strawberries
  • 2 cups Sliced and chopped fresh rhubarb (frozen works too) Thaw frozen rhubarb and drain excess liquid before using.
  • 1 cup Sugar Adjust to taste.
  • 1 teaspoon Cinnamon
  • 2 tablespoons Cornstarch Essential for thickening the fruit filling.
  • 1/4 teaspoon Kosher salt
  • 1 tablespoon Orange juice
For the Crust and Topping
  • 1 cup All-purpose flour
  • 1 cup Old-fashioned oats
  • 1/2 cup Light brown sugar
  • 1/2 cup Melted butter

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and let it fully heat.
  2. In a large mixing bowl, combine the chopped strawberries and rhubarb. Add sugar, cinnamon, kosher salt, and cornstarch.
  3. Stir until the fruit is evenly coated, then pour in the orange juice and stir again. Set aside.
  4. In a separate bowl, whisk together the flour, oats, and brown sugar until evenly distributed.
  5. Pour in the melted butter and stir until crumbly.
Assembly & Baking
  1. Butter a 9x13 inch baking pan and press half of the oat mixture into the bottom to form a crust.
  2. Spread the prepared fruit mixture evenly over the crust.
  3. Sprinkle the remaining oat mixture over the top without pressing down.
  4. Bake for 30 to 35 minutes or until golden brown and bubbling.
  5. Let cool for 15 to 20 minutes before slicing.

Notes

Serve warm or cold. For added flavor, try topping with vanilla ice cream or whipped cream. Can be stored in the refrigerator for 3-4 days.