Directions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish and set aside.
- In a large mixing bowl, combine the sliced strawberries, diced rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon zest. Stir until the fruit is evenly coated.
- In another mixing bowl, combine the flour, oats, brown sugar, and salt for the topping. Stir in the melted butter until the mixture is crumbly.
- Spread the fruit mixture evenly in the prepared baking dish. Sprinkle the topping over the fruit.
- Bake in the preheated oven for 40-45 minutes, or until the filling is bubbly, and the topping is golden brown.
- Remove from the oven and let cool for a few minutes before serving.
Storage
If you have any leftovers (though it’s unlikely!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop individual servings in the microwave for a few seconds until warmed through.
Food and Drink Pairings
Pair this Strawberry Rhubarb Crisp with a dollop of freshly whipped cream or a scoop of homemade vanilla ice cream for the ultimate indulgence. For a refreshing beverage, try serving it alongside a glass of iced tea or a crisp white wine.