- 6
- 25 mins
- 110 mins
Ingredients
- 4 c fresh rhubarb, 1" dice
- 4 c fresh strawberries, halved
- 1 1/4 c granulated sugar
- 1 1/2 tsp grated orange zest
- 1 tbsp cornstarch
- 1/2 c fresh orange juice
- 1 c all purpose flour
- 1/2 c light brown sugar, lightly packed
- 1/2 tsp kosher salt
- 1 c quick cooking oats
- 12 tbsp cold unsalted butter, diced
- Vanilla ice cream, for serving
Preparation
Step 1
Preheat the oven to 350 degrees F.
For the fruit, toss the rhubarb, strawberries, 3/4 c granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8" x 11" baking dish and place it on a sheet pan lined with parchment paper.
For the topping, in the bowl of an electric mixture fitted with the paddle attachment, combine the flour, remaining sugar, brown sugar, salt and oatmeal. With the mixture on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely and bake for 1 hour until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.