I could not let strawberry season go by without doing strawberry and rhubarb something. Strawberries and rhubarb are a classic combination. The sweetness of the strawberries goes really well with the tartness of the rhubarb. I decided to go with a rolled oats crumble. You cannot go wrong with rolled oats, brown sugar and butter. It was really tasty. Vanilla ice cream went well with it.
Ingredients:
1/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
3 cups strawberries (cleaned, hulled, quartered)
2 cups rhubarb (sliced into 1 inch pieces)
2/3 cup flour
2/3 cup rolled oats
2/3 cup brown sugar
1 teaspoon cinnamon
1/3 cup butter (melted)
Directions:
1. Mix the sugar, cornstarch and cinnamon in a large bowl.
2. Add the strawberries and rhubarb and toss to coat.
3. Mix the flour, rolled oats, brown sugar, cinnamon and butter in a large bowl bowl.
4. Place the strawberry and rhubarb mixture into an 8x8 inch baking dish and pour the topping on.
5. Bake in a preheated 350F oven until it is bubbling and the top is golden brown, about 45 minutes.
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