Description
A delightful dessert combining the tartness of rhubarb with the sweetness of strawberries in a crunchy oat topping.
Ingredients
Scale
- 2 cups rhubarb, chopped into 1/2 inch pieces
- 2 cups strawberries, hulled and quartered
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup old-fashioned rolled oats
- 2/3 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, cold and cubed
Instructions
- Preheat your oven to 350°F (177°C) and lightly grease an 8×8 inch baking dish or a 9-inch pie plate.
- In a large mixing bowl, combine the chopped rhubarb, quartered strawberries, granulated sugar, cornstarch, and vanilla extract. Toss gently but thoroughly.
- Transfer the fruit mixture into the prepared baking dish, spreading it into an even layer.
- In a separate medium bowl, whisk together the flour, rolled oats, brown sugar, and cinnamon.
- Incorporate the cold, cubed butter into the dry ingredients until it resembles coarse crumbs.
- Sprinkle the crumb topping evenly over the fruit layer.
- Bake for 35-40 minutes until the fruit filling is bubbling and the topping is deep golden brown.
- Remove from the oven and allow to rest for at least 15-20 minutes before serving.
Notes
Serve warm with vanilla bean ice cream for the best experience.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg