Prep Time: 25 min.
Cook Time: 1.5 hr
Serves: 6 servings
Serves: 6 servings
Ingredients
4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
4 cups fresh strawberries, hulled and halved, if
large
½ C. sugar
1 1/2 teaspoons grated orange zest (1 orange)
2 tablespoon cornstarch
1/2 cup freshly squeezed orange juice (1 orange)
½ C. sugar
1 1/2 teaspoons grated orange zest (1 orange)
2 tablespoon cornstarch
1/2 cup freshly squeezed orange juice (1 orange)
1 cup all-purpose flour
½ C. sugar
1/2 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oats
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oats
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
Directions
Preheat the oven to 350 degrees F.
For the fruit, toss the rhubarb, strawberries, 1/2 cup of the 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-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
For the topping, in a bowl combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. Cut in 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 90 minutes, until the fruit is bubbling and the topping is golden brown.
Tastes good served warm with ice cream.
For the fruit, toss the rhubarb, strawberries, 1/2 cup of the 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-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
For the topping, in a bowl combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. Cut in 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 90 minutes, until the fruit is bubbling and the topping is golden brown.
Tastes good served warm with ice cream.
