Description
A warm, delicious dessert made with ripe strawberries and tangy rhubarb, topped with a crunchy oat mixture, perfect for any gathering.
Ingredients
Scale
- 2 cups strawberries, sliced
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup oats
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the sliced strawberries, chopped rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon juice in a large skillet and cook over medium heat until bubbling.
- Mix the oats, flour, brown sugar, cinnamon, and melted butter in a separate bowl until crumbly.
- Sprinkle the oat topping evenly over the bubbling fruit in the skillet.
- Bake in the preheated oven for 30-35 minutes until the topping is golden brown and the fruit is bubbling.
- Remove the skillet from the oven and allow to cool slightly before serving.
Notes
Serve warm with vanilla ice cream or whipped cream for an indulgent treat. Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
