Description
A delightful dessert combining the tartness of rhubarb with the sweetness of strawberries, topped with a buttery oat crumble. Perfect for spring gatherings or cozy evenings.
Ingredients
Filling:
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Salted butter, for the baking dish
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3 cups sliced fresh rhubarb
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3 cups thickly sliced strawberries
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1 tsp grated fresh ginger
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1/2 tsp ground cinnamon
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3/4 cup packed light brown sugar
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1/4 cup all-purpose flour
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1/2 tsp kosher salt
Topping:
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1 cup all-purpose flour
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1 cup rolled oats
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1/2 cup packed light brown sugar
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1/2 cup granulated sugar
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Pinch of kosher salt
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2 sticks cold salted butter
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1/2 cup chopped pecans
For Serving:
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Strawberry ice cream
Instructions
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Preheat oven to 375°F (190°C).
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Grease a 9×13-inch baking dish with salted butter.
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In a large bowl, mix rhubarb, strawberries, ginger, cinnamon, brown sugar, flour, and salt until evenly coated.
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Transfer mixture to baking dish and spread evenly.
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In another bowl, combine flour, oats, brown sugar, granulated sugar, and salt.
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Cut cold butter into small cubes and blend into dry ingredients until coarse crumbs form.
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Stir in pecans.
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Sprinkle topping evenly over fruit mixture.
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Bake 45–50 minutes, until topping is golden and fruit is bubbling.
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Let cool slightly before serving.
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Serve warm with strawberry ice cream.
Notes
Use cold butter in topping for best crisp texture.
For dairy-free, substitute butter with plant-based alternative.
Store leftovers in refrigerator up to 3 days; reheat before serving.
- Prep Time: 20 minutes
- Cook Time: 45–50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American