3 C Sliced Strawberries
2 C Sliced Rhubarb
2 t lemon juice
1/2 C sugar
2 T cornstarch
Place the strawberries and rhubarb into a large bowl. Sprinkle in the lemon juice and stir to combine. In a small bowl, mix the sugar and cornstarch and then add to the fruit bowl and mix.
Butter an 8×8 baking pan and add the fruit filling. Pre-heat the oven to 375 degrees.
Prepare the topping:
1/2 C old fashioned oats
1/2 C flour or gluten free flour
1/3 C sugar
1/2 C + 1 T butter cut into small cubes
Add flour, sugar, oats to the bowl of a food processor. Pulse to combine. Add the butter and process to crumbs. Spoon crumbs over the fruit to cover completely.
Bake for 15 minutes, lower the heat to 350 and continue to bake for an additional 20 to 25 minutes. Fruit should be bubbly, topping should be golden brown. Cool for 10 minutes before serving. Serve warm or at room temperature. Best served the day it is made.
Serve with whipped cream or ice cream
*gluten free flour will work well in this recipe
Recipe by Jenn Borealo , Culinary & Educational Specialist
