Ingredients

Scale

For the Filling:

3 cups fresh rhubarb, chopped (about 1/2-inch pieces)
3 cups fresh strawberries, hulled and halved
3/4 cup granulated sugar (adjust to taste)
2 tbsp cornstarch
1 tsp vanilla extract
1 tbsp lemon juice
Zest of 1 lemon (optional, for brightness)

For the Crisp Topping:

3/4 cup rolled oats
3/4 cup all-purpose flour
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup unsalted butter, cold and cubed

Instructions

1. Preheat Oven:

Preheat to 375°F (190°C). Grease a 9×9-inch baking dish or similar-sized dish.

2. Make the Filling:

In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, vanilla, lemon juice, and zest. Mix well and pour into the prepared baking dish.

3. Make the Crisp Topping:

In another bowl, mix oats, flour, brown sugar, cinnamon, and salt.
Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
Sprinkle evenly over the fruit mixture.

4. Bake:

Bake for 35–40 minutes, or until the topping is golden brown and the fruit is bubbly.

5. Cool & Serve:

Let cool for 10–15 minutes before serving. Enjoy warm with ice cream or whipped cream!