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Ingredients
Scale
- 4 cups chopped rhubarb
- 2 cups halved strawberries
- ½ cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ cup cold unsalted butter (or vegan butter)
- ¾ cup rolled oats
- ¾ cup all-purpose flour (or gluten-free flour blend)
- ¾ cup brown sugar
- ⅛ teaspoon salt
- Optional: 1 teaspoon cinnamon, ¼ teaspoon ground cloves
Instructions
- Combine the rhubarb, strawberries, sugar, cornstarch, lemon juice, and vanilla in a bowl.
- Transfer the fruit mixture to a greased 9×13-inch baking dish.
- Cut the cold butter into the oats, flour, brown sugar, salt, and optional spices until crumbly.
- Evenly spread the oat topping over the fruit mixture.
- Bake in a preheated oven at 375°F for 30 to 45 minutes until golden brown.
Notes
Use fresh rhubarb for the best texture.
Adjust the sugar based on the tartness of the rhubarb.
For a crunchier topping, bake a bit longer, watching closely.
- Prep Time: 15 minutes
- Cook Time: 30-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 18
- Sodium: 150
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 3
- Protein: 3
- Cholesterol: 20