Description
A delightful dessert that perfectly balances sweetness with a tart kick, featuring strawberries and rhubarb with a crunchy topping.
Ingredients
- 2 cups rhubarb, chopped
- 2 cups strawberries, sliced
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1 teaspoon cinnamon
- Vanilla ice cream (for serving)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the chopped rhubarb, sliced strawberries, sugar, cornstarch, and lemon juice in a large bowl. Mix until evenly coated, then pour this fruit mixture into a greased baking dish.
- Mix the rolled oats, all-purpose flour, brown sugar, melted butter, and cinnamon in another bowl until it resembles a crumbly texture.
- Distribute the oat mixture evenly over the fruit layer.
- Bake in the preheated oven for about 35-40 minutes, or until the topping turns golden brown and you hear the fruit bubbling underneath.
- Allow it to cool slightly before serving warm with a generous scoop of vanilla ice cream on top.
Notes
For a thicker filling, use more cornstarch if fruits are particularly juicy. Experiment with spices for a unique twist.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American