A delightful twist on the classic rhubarb crisp, combining strawberries for a sweet and tangy flavor.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
In a mixing bowl, combine the butter, oatmeal, brown sugar, and flour until crumbly.
Use your hands or a pastry cutter for the best texture.
Spread 3/4 of the topping mixture evenly in the bottom of a baking dish.
Press gently to create an even layer.
In another bowl, mix the rhubarb, strawberries, sugar, and flour until well coated.
Ensure the fruits are evenly coated for consistent sweetness.
Spread the fruit mixture over the base layer in the baking dish.
Distribute evenly for balanced flavors.
Sprinkle the remaining topping mixture over the fruit layer.
Cover as much of the fruit as possible for a crunchy topping.
Bake in the preheated oven for 45 minutes or until the top is golden brown and the filling is bubbling.
Place the dish on a baking sheet to catch any drips.
Let the crumble cool slightly before serving.
Serve warm with a dollop of whipped cream or ice cream.
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