This easy fruit crisp combines sweet strawberries and tart rhubarb under a buttery oat topping—perfect with a scoop of vanilla ice cream.

Fruit Filling:

Fresh rhubarb, chopped

Fresh strawberries, hulled and quartered

Granulated sugar

Cornstarch (for thickening)

Fresh lemon juice (optional)

Crisp Topping:

Rolled oats

All-purpose flour (or oat flour)

Brown sugar

Ground cinnamon

Salt

Cold unsalted butter, cubed

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Preheat oven to 375 °F (190 °C).

In a large bowl, toss rhubarb and strawberries with sugar, cornstarch, and lemon juice.

In another bowl, combine oats, flour, brown sugar, cinnamon, and salt. Cut in cold butter until mixture resembles coarse crumbs.

Spread fruit mixture into a baking dish. Top evenly with crisp topping.

Bake 35–50 minutes, until topping is golden and filling is bubbling.

Let rest 20–30 minutes before serving. Serve warm with vanilla ice cream or whipped cream.

Add orange zest for citrus brightness.

Double the topping for a crunchier finish.

Use gluten-free flour/oats and plant-based butter for a vegan, GF version.

Bake in a cast-iron skillet for rustic presentation.