 | | Directions |
- Preheat oven to 350ºF. Lightly spray baking dish with cooking spray.
- In a large bowl, add cut rhubarb and strawberries. Combine sugar, corn starch, orange zest and lemon juice. Pour mixture over rhubarb and strawberries. Stir to coat.
- In a separate bowl, combine all the dry ingredients for topping. Cut in butter and stir until well combined. Sprinkle the oatmeal mixture over the fruit.
- Bake 30 to 40 minutes, or until fruit is bubbling and crust is browned. Cool on wire rack approximately 20 to 30 minutes before serving.
- Garnish with ice cream or whipped topping, if desired.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Container: 8-inch square baking dish
Servings: 8
|  | | Ingredients | | - | | 3 1/2 cups cut fresh rhubarb |
| - | | 3 1/2 cups sliced fresh strawberries |
| - | | 1 tablespoon fresh lemon juice |
| - | | 2 tablespoons corn starch |
| - | | 1 tablespoon orange zest |
| - | | 1/3 cup sugar |
| - | | TOPPING: |
| - | | 1 cup old fashioned oatmeal, dry |
| - | | 1/2 cup all purpose flour |
| - | | 3/4 cup brown sugar, packed |
| - | | 1/3 cup unsalted butter |
| - | | 2 teaspoons ground cinnamon |
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