What you need: measuring spoons/cups, large bowl, medium bowl, chef’s knife, paring knife, cutting board, microwavable glass bowl (for melting the butter), pie dish or shallow casserole dish (about 9”)
Serves: 6 – 8
- 1 lb strawberries (cleaned, hulled and quartered)
- 6 stalks rhubarb (cleaned and sliced into 1” pieces)
- 2 tbs corn starch
- 1/2 cup sugar
- 1 cup plain flour
- 1/2 cup oats
- 1/2 cup brown sugar
- 1 stick unsalted butter (melted)
Preheat oven to 375˚F. Place the rhubarb and strawberries in a large bowl. Add the sugar and cornstarch and gently stir to coat the fruit. Place the fruit in the pie dish. Place the flour, oats and brown sugar in a bowl. Add the melted butter and combine. Spoon the topping over the fruit (making sure to cover the entire top). Bake for 40 minutes or until the fruit is bubbling and the topping is browned.
To Serve: This is delicious all on its own, but is outrageous with a scoop of good quality vanilla ice cream.