Description
A delightful classic dessert combining sweet strawberries and tart rhubarb, topped with a crunchy oat mixture.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped into 1-inch pieces
- 1 cup granulated sugar, divided
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine the strawberries, rhubarb, 1/2 cup granulated sugar, cornstarch, vanilla extract, and lemon juice. Toss until the fruit is well coated. Pour the mixture into the prepared baking dish.
- In another bowl, mix together the rolled oats, flour, brown sugar, cinnamon, and the remaining 1/2 cup of granulated sugar. Pour in the melted butter and stir until the mixture is crumbly.
- Sprinkle the oat mixture evenly over the fruit filling in the baking dish.
- Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling.
- Remove from the oven and let cool for at least 10 minutes before serving.
Notes
- For a nutty flavor, add 1/2 cup of chopped nuts (such as pecans or walnuts) to the topping mixture.
- Serve warm with a scoop of vanilla ice cream or whipped cream for an extra treat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg