Description
A delightful dessert featuring a crispy topping over juicy strawberries and tangy rhubarb, perfect for evoking nostalgic summer memories.
Ingredients
- 2 cups strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup cold butter, cubed
- Ice cream (for serving, optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- In a mixing bowl, combine strawberries, rhubarb, granulated sugar, and 1/4 cup of flour. Toss gently to coat and transfer the mixture to the greased baking dish.
- In another bowl, mix rolled oats, 1/2 cup of flour, brown sugar, and cinnamon. Cut in the cold butter until crumbly.
- Sprinkle the oat mixture over the fruit in the baking dish.
- Bake for 35-40 minutes, or until the topping is golden and the fruit is bubbling.
- Serve warm, optionally with a scoop of ice cream on top.
Notes
For best results, use fresh, ripe fruits. Adjust sugar based on rhubarb’s tartness and aim for uniform cuts for even cooking.
