This is Christian’s favorite dessert. Well, it’s a toss-up between this and my apple pie, but my apple pie recipe is not going to be found on this blog. Sorry, family secret.
Here, strawberries and rhubarb get married and make a delicious combination of sweet and tart under a crispy blanket of buttery oats and brown sugar.
Hopefully, you can still get strawberries and rhubarb fresh at the grocery store. If not, sliced, unsweetened frozen strawberries that have been thawed will work as well. Super easy and SUPER yummy!
Slice at least two containers of strawberries to make 3 cups,
and at least 2 cups of rhubarb into bite-sized pieces.
You can adjust the amount if necessary to make more servings.
Mix in 3/4-1 cup of white sugar (depending on how tart you like your dessert),
1/2 tsp. cinnamon,
and 4 Tbs. flour.
Pour this into a buttered 9×13′” dish (or equivalent).
Bake at 375 degrees for 45 minutes or until the topping is golden brown.
Serve with vanilla ice cream or freshly whipped, sweetened cream.
- ¾-1 c. sugar
- 4 Tbs. flour
- ½ tsp. cinnamon
- 3 c. strawberries
- 2-3 c. rhubarb
- 1 c. flour
- ¾ c. brown sugar
- ¾ c. butter
- ¾ c. rolled oats
- Mix sliced strawberries with sliced rhubarb and toss with sugar, cinnamon, and flour. Pour into a 9x13" baking dish.
- In a separate bowl, use a pastry cutter or mixer to blend the flour, brown sugar, butter and oats until the butter is the size of peas. Pour evenly over the fruit and bake in a preheated 375 degree oven for 45 minutes or until the topping is golden brown and the filling bubbly.
- Serve with whipped cream or ice cream.
Adapted from Rhubarb Strawberry Crunch by Michelle Davis