Description
A quick and easy summer dessert combining tart rhubarb and sweet strawberries with a warm, spiced cardamom oat topping that delivers a satisfying crunch and cozy flavor.
Ingredients
Scale
- 4 cups fresh strawberries, hulled and halved (about 600 g / 1.3 lbs)
- 3 cups fresh rhubarb, sliced into ½-inch pieces (about 400 g / 0.9 lbs)
- ½ cup granulated sugar (100 g)
- 1 tablespoon fresh lemon juice
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup old-fashioned rolled oats (90 g)
- ⅓ cup all-purpose flour (40 g)
- ⅓ cup packed brown sugar (70 g)
- 1 teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- Pinch of salt
- 6 tablespoons unsalted butter, cold and cubed (85 g / 3 oz)
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium mixing bowl, combine the sliced rhubarb and halved strawberries. Sprinkle the granulated sugar, flour, and a pinch of salt over the fruit. Drizzle the lemon juice and vanilla extract in. Toss gently but thoroughly to coat evenly.
- Transfer the fruit mixture to an 8×8-inch (20×20 cm) baking dish, spreading it out evenly to about an inch thick.
- In a separate bowl, whisk together the oats, flour, brown sugar, ground cardamom, cinnamon, and salt.
- Add the cold, cubed butter to the oat mixture. Use a pastry cutter or your fingertips to work the butter into the dry ingredients until the topping resembles coarse crumbs with some pea-sized bits.
- Sprinkle the oat topping evenly over the fruit layer in the baking dish.
- Bake for 35-40 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges. Tent loosely with foil if the topping browns too fast.
- Let the crisp cool for at least 15 minutes before serving to thicken the filling and enhance flavors.
- Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
Use firm rhubarb stalks; frozen rhubarb can be used but add extra flour to thicken. For gluten-free, substitute flour with almond or gluten-free flour. For dairy-free, use coconut oil instead of butter. Keep butter cold for a crisp topping. Avoid overmixing the topping to maintain crumbly texture. Rest crisp before serving to thicken filling. Tent with foil if topping browns too quickly.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 280
- Fat: 9
- Carbohydrates: 45
- Fiber: 4
- Protein: 3
Keywords: strawberry rhubarb crisp, cardamom oat topping, summer dessert, fruit crisp, easy dessert, gluten-free option, dairy-free option