Ingredients
Scale
- 2 cups fresh strawberries, sliced
- 2 cups rhubarb, chopped
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Instructions
- Preheat oven to 350°F (180°C) and grease a baking dish.
- Toss strawberries and rhubarb in a large bowl.
- Add sugar, cornstarch, vanilla, lemon juice, and salt. Mix well.
- Spread fruit evenly in the prepared dish.
- In another bowl combine oats, flour, brown sugar, cinnamon, and salt.
- Stir in melted butter until crumbly.
- Sprinkle topping evenly over fruit.
- Bake for 40–45 minutes until golden and bubbling.
- Let cool 10 minutes before serving.
Notes
Use fresh rhubarb for best flavor. Frozen fruit can be used if thawed and drained. Add chopped nuts to the topping for extra texture. Store in the refrigerator for up to 3 days and reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 30g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg