Ingredients
For the Filling:
•3 cups diced rhubarb
•3 cups sliced fresh strawberries
•1 cup white sugar
•3 tablespoons all-purpose flour
For the Crunch Topping:
•1½ cups all-purpose flour
•1 cup packed brown sugar
•1 cup butter
•1 cup rolled oats
Instructions
- Begin by preheating your oven to 375°F (190°C). This temperature ensures your fruit will cook through while achieving that perfect golden topping.
- In a large bowl, combine your fruit mixture. Toss the diced rhubarb and sliced strawberries with white sugar and 3 tablespoons of flour until well coated. The flour helps thicken the fruit juices as they bake, preventing a soupy dessert.
- Transfer this vibrant mixture to a 9×13 inch baking dish, spreading it evenly.
- For the crunch topping, combine the flour, brown sugar, butter, and oats. A pastry blender works best here, but clean hands will do the job too. Keep working the mixture until it resembles coarse crumbs.
- Sprinkle the crumbly topping evenly over your fruit. Don’t press it down – those loose crumbs will become deliciously crispy as they bake.
- Bake for 45 minutes, until the fruit is bubbling at the edges and the topping has turned a beautiful golden brown.
Notes
- Choose bright red, firm rhubarb stalks for the best flavor
- If using frozen rhubarb, thaw and drain it completely before using
- Let the dessert rest for 15 minutes after baking to allow the juices to thicken
- Store leftovers covered in the refrigerator for up to 3 days
- Prep Time: 15 minutes
- Cook Time: 45 minutes