Clean and cut the rhubarb and strawberries into small pieces about the same size. Add the sugar and potato starch and stir to distribute. Spread fruit mixture over the bottom of a pyrex or ceramic tart pan.
Melt the butter and stir in the maple syrup and vanilla extract. Combine rolled oats, sugar and flour and pour butter mixture in. Stir to combine.
Transfer crisp batter over the fruits and gently spread all over. Bake in the preheated oven for 40 minutes at 180°C.
Notes
This strawberry rhubarb crisp tastes fantastic both warm and cold. Let it set for 15 minutes after taking it out of the oven, then you can already serve it. Alternatively, you can reheat it in the microwave to desired temperature.The nutritional information provided in this recipe card is made by an online calculator and meant as a guideline only.