Description
A sweet and tangy dessert featuring fresh strawberries and rhubarb topped with a crunchy oat crumble.
Ingredients
Scale
For the Crust:
- 4 cups strawberries, hulled and sliced
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, chilled and cubed
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, and vanilla. Toss to coat evenly and transfer to the baking dish.
- In another bowl, mix oats, flour, brown sugar, and cinnamon. Add cubed butter and use your fingers to work it into the dry ingredients until crumbly.
- Sprinkle the oat mixture evenly over the fruit mixture in the baking dish.
- Bake for 30-35 minutes, or until the topping is golden brown and the fruit is bubbling.
- Let cool for 10 minutes before serving. Serve warm with vanilla ice cream if desired.
Notes
You can customize the seasonings to taste.