Adapted from The New Moosewood Cookbook
Preparation time: 35 to 40 minutes
Yield: About 6 servings
Strawberries and rhubarb combine
beautifully to make a delicious, sweet-tart dessert baked under a
very crunchy top. Use the smaller amount of sugar if you like it
really tart. Also, have some vanilla ice cream on hand, since you
will probably find that you absolutely MUST have this dessert a la
NOTE: You can use
frozen strawberries, and you don't need to defrost them
2 pounds rhubarb, cut
into 1-inch chunks
3 to 4 pounds strawberries, sliced
1/3 to 1/2 cup white sugar
1 1/4 cups rolled oats
1 cup unbleached all-purpose flour
1/4 cup (packed) light brown sugar
3/4 teaspoon cinnamon
A dash or two of nutmeg and allspice
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
- Preheat the oven to 375°F.
- Combine the rhubarb and strawberries in an ungreased 8- or
9-inch square baking pan. Sprinkle with the granulated sugar.
- Mix together the topping ingredients in a medium-sized bowl.
Distribute the mixture over the top of the fruit, and pat it firmly
- Bake uncovered for 35 to 40 minutes, or until the top is crisp
and lightly browned and the fruit is bubbling around the edges.
Serve hot, warm, or at room temperature, plain or with ice