Rhubarb Strawberry Crunch

The sweet taste of spring! This Rhubarb Strawberry Crunch is a delightful twist on traditional fruit crisps, blending tart rhubarb and sweet strawberries in a crunchy oat and pecan topping.

Perfect as a warm, comforting dessert or even a sweet breakfast treat, this recipe is sure to become a new favorite!

Ready Time

1 hrs 5 mins

Yields

4 servings

Ingredients

1 cup fresh rhubarb, cut into 1-inch pieces
1 cup hulled and sliced strawberries
1/4 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1/4 teaspoon salt
1/2 cup rolled oats
1/2 cup brown sugar
1/2 cup chopped pecans
1/4 cup cold unsalted butter, cut into small pieces

Instructions

Preheat your oven to 375°F. In a large bowl, combine the fresh rhubarb, sliced strawberries, granulated sugar, cornstarch, lemon juice, and salt.

Mix until everything is well coated and the fruit is evenly distributed.

In a separate bowl, mix together the rolled oats, brown sugar, and chopped pecans. Use your fingers or a pastry blender to work the cold butter into the dry ingredients until everything is crumbly and well combined.

Pour the fruit mixture into a 9×9-inch baking dish and top with the crumb mixture, spreading it evenly to cover the entire surface.

Bake for 40-45 minutes, or until the topping is golden brown and the fruit is tender and bubbly. Let it cool for at least 30 minutes before serving.

Cut into squares and serve warm, perhaps with a scoop of vanilla ice cream if you’re feeling extra fancy!

Notes

Use fresh rhubarb for the best flavor and texture – if you can’t find fresh, frozen will do in a pinch! Don’t overmix the fruit mixture – you want everything to stay nice and chunky. Make sure to spread the crumb topping evenly – you want a nice crunch in every bite! Keep an eye on the baking time – if your topping is browning too quickly, cover with foil for the last 10 minutes.

Let it cool completely if you want to get fancy and make it into bars – but we won’t judge if you can’t wait!