Ingredients
Scale
- 3 cups fresh strawberries, hulled and sliced
- 2 cups fresh rhubarb, chopped into 1-inch pieces
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 3/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
- In a large bowl, combine sliced strawberries and chopped rhubarb.
- Add granulated sugar, cornstarch, vanilla extract, and lemon juice. Gently toss until fruit is evenly coated.
- Transfer fruit mixture to the prepared baking dish and spread evenly.
- In another bowl, mix oats, flour, brown sugar, cinnamon, and salt.
- Pour in melted butter and stir until crumbly topping forms.
- Sprinkle topping evenly over fruit.
- Bake 35–40 minutes until fruit is bubbling and topping is golden brown.
- Let cool 10 minutes before serving.
- Serve warm with vanilla ice cream or whipped cream.
Notes
Use fresh rhubarb for best flavor; thawed frozen rhubarb works too—drain excess liquid. Adjust sugar if strawberries are very sweet. Optional: add chopped walnuts or pecans to the topping for extra crunch. Stores in refrigerator up to 4 days. Reheat in oven at 350°F (175°C) for 10–15 minutes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg