Description
Strawberries and rhubarb make a swell pair. They are commonly found together in pies, but I find crumbles are much easier to make. You can assemble this dish a day ahead and bake just before you want to serve it. It is wonderful hot from the oven and served with ice cream, or cold at a picnic! I bought some rhubarb and strawberries earlier this week, and threw this together to end our Father’s Day dinner.
Ingredients
- FOR THE FRUIT:
- 4 cups Rhubarb, Chopped Into 1-inch Pieces
- 4 cups Strawberries, Hulled And Cut Into Bite-sized Chunks
- ¾ cups Sugar
- 1 Tablespoon Cornstarch (up To Double This, If Desired)
- FOR THE TOPPING:
- 1 cup Flour
- 1 cup Rolled Oats
- ¾ cups Brown Sugar
- 1 teaspoon Cinnamon
- ¾ cups Butter Or Margarine
Preparation
1. Preheat oven to 350 F.
2. Grease a 9×13-inch casserole dish. Mix the fruit, white sugar, and cornstarch in the dish and spread it in an even layer. The cornstarch helps thicken the juices that start running from the fruit. You could add up to double the amount of cornstarch if you’d like the filling a bit thicker.
3. In a medium bowl, mix the flour through butter until it resembles breadcrumbs. Sprinkle evenly over the fruit.
4. Bake for 1 hour, until the topping is golden brown. Enjoy!
Notes:
1. You can change up this recipe quite easily. Once rhubarb season is over, take advantage of the other Ontario fruits, like cherries, peaches and apricots!
2. This recipe is easily made vegan: just use margarine instead of butter in the topping.
3. Rhubarb is a sour, pinkish green spring vegetable that cooks down into a delicious pink or red compote. It used to grow in our mother’s garden when we were kids, and we couldn’t resist taking a bite of the puckeringly sour stalks (just stay away from the leaves, which are poisonous). Once June rolls around, we get the best of both worlds: spring rhubarb and summer strawberries.
