Strawberry Rhubarb Delight
This delightful dessert combines sweet strawberries and tart rhubarb, topped with a crunchy oat and almond streusel.
Ingredients
- 1 pound rhubarb stalks sliced ½-inch thick
- 1/2 pound strawberries hulled and quartered
- 1/2 cup granulated sugar
- 1 1/2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour leveled off
- 1/2 cup packed light brown sugar
- 2 tablespoons coconut sugar
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter cubed
- 3/4 cup old fashioned rolled oats
- 1/2 cup sliced almonds
- 1 whipped cream or vegan ice cream optional, for serving
Instructions
- Heat the oven to 350°F, letting warmth fill the kitchen and prepare the crisp.
- Combine rhubarb, strawberries, sugar, cornstarch, and vanilla in a large bowl. Mix until the sugar dissolves.
- Transfer this vibrant fruit blend into a baking dish, which is perfect for holding the juicy mixture.
- In a processor, blend flour, brown sugar, coconut sugar, and salt. Add butter, pulsing to coarse crumbs, then mix in oats and almonds.
- Evenly cover the fruit mixture with the crumbly topping. Bake for 45-55 minutes until bubbly and golden.
- Let it cool for 20 minutes. Serve warm with a scoop of your favorite ice cream.
Notes
This Strawberry Rhubarb Delight combines fresh fruit with a delicious oat-almond topping for a satisfying crunch. It's best served warm, and you can freeze it for up to three months. A perfect treat for any season!
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