Description
A warm and comforting dessert featuring a sweet and tart filling of strawberries and rhubarb topped with a crunchy oat mixture.
Ingredients
Scale
- 2 cups strawberries, chopped
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a baking dish.
- Mix the strawberries and rhubarb in a large bowl, adding sugar, cornstarch, vanilla, and cinnamon.
- Pour the fruit mixture into the prepared baking dish.
- Combine rolled oats, flour, and brown sugar in another bowl. Add melted butter and stir until crumbly.
- Sprinkle the oat topping evenly over the fruit mixture.
- Bake for 35-40 minutes until the topping is golden brown and the filling is bubbly.
- Cool slightly before serving warm, optionally with ice cream or whipped cream.
Notes
For variations, you can use blueberries, nectarines, or peaches, and consider coconut sugar for a healthier option.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 20g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
