Recipe modified from Pat Lang (Indiana Extension Homemakers Association cookbook)
I cannot tell you how much I enjoy this sweet-tart dish! I made it for the first time a few years ago and look forward to making it every spring, when fresh strawberries and rhubarb are in abundance.
Ingredients:
- 1 c sugar
- 1 c water
- 2 TBSP cornstarch
- 1 tsp vanilla
- 2 c diced rhubarb
- 2 c strawberries (washed, trimmed, and cut in half or quartered, depending on the size)
- 1 c flour
- 1 c brown sugar
- 3/4 c oatmeal
- 1/2 c butter, softened
Directions:
1. Combine the sugar, water, and cornstarch in a saucepan; cook over medium-heat, stirring as needed, until thickened. Remove from heat and add in the vanilla extract. Spray (or butter) an 8 x 8 baking dish and add the strawberries and rhubarb. Pour the sugar mixture over the fruit. In a separate bowl, combine the flour, brown sugar, oatmeal, and softened butter--mix with your hands or a fork until a crumbly mixture forms. Sprinkle this over the fruit-sauce mixture. Bake at 350F for around 20 minutes, or until the mixture is hot and bubbly and the crumb-topping is golden-brown. Serve with vanilla ice cream, if desired.