Ingredients
Scale
- 2 cups fresh strawberries, sliced
- 2 cups rhubarb, chopped
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold butter, cubed
Instructions
- Preheat oven to 350°F (180°C) and butter a baking dish.
- Combine strawberries and rhubarb in a bowl.
- Add sugar, cornstarch, vanilla extract, and lemon juice. Stir gently.
- Spread fruit mixture in the prepared dish.
- Mix oats, flour, brown sugar, cinnamon, and salt in another bowl.
- Rub cold butter into dry mixture until crumbly.
- Sprinkle topping evenly over fruit.
- Bake 35–40 minutes until golden and bubbling.
- Let cool 10 minutes before serving.
Notes
Use fresh rhubarb for best flavor. Frozen fruit may release extra juice, so increase cornstarch slightly. Add chopped nuts to topping for extra crunch. Store leftovers in the fridge up to 3 days and reheat gently in the oven.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 25g
- Sodium: 110mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 25mg