Description
If you’ve never tried rhubarb before, this is the recipe for you. The sweet, crisp topping taking the edge off the tart, tangy fruit, both benefiting from a creamy scoop of vanilla ice cream. This is a great, old-fashioned American dessert. You can substitute all-purpose flour for the whole wheat flour.
Ingredients
- 4 cups diced rhubarb
- 1 cup fresh strawberries, halved
- ½ cup white sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ cup brown sugar
- ½ cup whole wheat flour
- ½ cup rolled oats
- ¼ teaspoon salt
- 1 pinch ground cinnamon
- 4 tablespoons cold butter, cut into cubes
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
- Combine rhubarb
- strawberries
- white sugar
- lemon juice
- and lemon zest together in a bowl.
- Stir brown sugar
- whole wheat flour
- oats
- salt
- and cinnamon together in a bowl. Cut cold butter into oat mixture with a pastry blender until the mixture resembles coarse crumbs and butter pieces are pea-sized.
- Pour rhubarb mixture into prepared baking dish. Spread oatmeal mixture evenly over the top.
- Bake in the preheated oven until golden and bubbling
- about 35 minutes.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 8