Ingredients
Scale
- 4 cups fresh strawberries, hulled and sliced
- 3 cups fresh rhubarb, chopped
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 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 cold butter, cubed
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish.
- In a large bowl, mix strawberries, rhubarb, sugar, cornstarch, vanilla extract, and lemon juice.
- Spread fruit mixture evenly into the dish.
- In another bowl, combine oats, flour, brown sugar, cinnamon, and salt.
- Rub cold butter into oat mixture until crumbly.
- Sprinkle topping evenly over fruit.
- Bake for 35–40 minutes until golden and bubbling.
- Cool slightly before serving.
Notes
Use fresh rhubarb for the best tang. Frozen fruit can work but may release extra liquid. Serve warm with ice cream or whipped cream. Store leftovers in the refrigerator up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 30mg