Description
A sweet and tangy dessert featuring juicy strawberries and tart rhubarb topped with a golden, buttery oat crumble.
Ingredients
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- 3 cups fresh strawberries, hulled and sliced
- 3 cups fresh rhubarb, chopped
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix strawberries, rhubarb, granulated sugar, cornstarch, and vanilla extract until well combined. Transfer to a greased 9×9 inch baking dish.
- In another bowl, combine oats, flour, brown sugar, cinnamon, and salt. Stir in melted butter until mixture is crumbly.
- Sprinkle the oat topping evenly over the fruit mixture.
- Bake for 40-45 minutes, or until the topping is golden and the fruit is bubbling.
- Let cool slightly before serving. Enjoy warm, optionally with vanilla ice cream.
Notes
- Use fresh or frozen fruit, but if using frozen, thaw and drain excess liquid.
- Add a pinch of nutmeg to the topping for extra flavor.
- Can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 25g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg