Description
A warm, bubbly dessert packed with juicy strawberries and rhubarb under a golden oat crumble—easy to make and perfect with ice cream.
Ingredients
2 cups diced strawberries
2 cups diced rhubarb
½ cup granulated sugar
2 tbsp cornstarch
1 tsp lemon zest
1 tbsp fresh lemon juice
1 cup old-fashioned oats
½ cup all-purpose flour
½ cup packed brown sugar
½ tsp ground cinnamon
¼ tsp salt
½ cup cold unsalted butter, cubed
¼ cup chopped pecans (optional)
Instructions
Preheat oven to 375°F (190°C).
Toss strawberries and rhubarb with sugar, cornstarch, zest, and juice. Spread in a greased 8–9″ baking dish.
In a bowl, mix oats, flour, brown sugar, cinnamon, and salt. Cut in butter until crumbly. Stir in pecans if using.
Sprinkle topping over fruit and bake 35–40 minutes, until bubbly and golden.
Let cool 10 minutes before serving. Enjoy warm with ice cream or whipped cream.
Notes
Swap pecans for walnuts or omit.
Add nutmeg or cardamom for extra spice.
Mix in raspberries or blueberries for variety.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
