- 4 cups chopped rhubarb
- 3/4 cup white sugar
- 2 tablespoons quick-cooking tapioca
- 1/2 teaspoon salt
- 1/2 (10 ounce) package frozen sliced strawberries
- 1 cup rolled oats
- 1/3 cup brown sugar
- 1/4 cup sifted all-purpose flour
- 1/4 cup butter, melted
Step 1: Preheat oven to 350 degrees F.
Step 2: Mix rhubarb, white sugar, tapioca, and salt in a large bowl and toss to coat; let rest, stirring occasionally, for 30 minutes.
Step 3: Stir strawberries into the rhubarb mixture; spread into a casserole dish.
Step 4: Stir oats, brown sugar, flour, and butter together in a separate bowl until crumbly; sprinkle over the fruit mixture in the casserole dish.
Step 5: Bake in preheated oven until set, about 45 minutes.
Enjoy this sugary, delicious rhubarb crisp dessert from AllRecipes!