Categories: Dessert, Rhubarb, Strawberries
Ingredients
- 2 lbs fresh rhubarb , cut into 1/2-inch pieces
- 1 1/2 lbs fresh strawberries , hulled and sliced in half lengthwise
- 1 orange, zest of
- 1/2 orange, juice of
- 2⁄3 cup sugar
- 3 tablespoons flour
- Topping:
- 1 cup old fashioned oats
- 3/4 cup flour
- 3/4 cup firmly packed light brown sugar
- 1 teaspoon ground cinnamon
- 1 pinch nutmeg
- 1/2 cup cold butter or 1/2 cup margarine , cut into cubes
Directions
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Preheat oven to 350°.
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In a large mixing bowl, combine the rhubarb, strawberries, orange zest, and juice; toss together until well blended.
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In a small bowl, mix together the sugar and flour; stir into the fruit mixture until well incorporated.
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Spoon fruit mixture into an ungreased 3-quart casserole dish.
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To make the topping: In a bowl, combine the oats, flour, brown sugar, cinnamon, and nutmeg.
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Cut in the butter cubes using a pastry blender until mixture resembles coarse crumbs.
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Sprinkle topping evenly over fruit.
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Bake for 30-35 minutes or until fruit filling is bubbly and topping is golden brown.