Preheat oven to 350F. Need: large and medium mixing bowls, ungreased 8-inch square baking dish, food processor, baking sheet
Ingredients:
Filling
- 1 lb rhubarb stalks, trimmed and sliced ½ inch thick
- ½ lb strawberries, hulled and quartered
- ½ cup white sugar
- 1 ½ tablespoons cornstarch
- 1 tsp vanilla extract
Topping
- ¾ cup flour
- ½ cup packed light brown sugar
- 2 tablespoons white sugar
- ¼ tsp salt
- 6 tablespoons unsalted cold butter, cut into ½ in. cubes
- ¾ cup old-fashioned rolled oats
- ½ cup chopped pecans
Whipped cream or vanilla ice cream for serving.
Method:
Filling
In a large bowl, combine the rhubarb, strawberries, white sugar, cornstarch and vanilla. Stir until the fruit is evenly coated with the sugar mixture and the sugar mixture is not longer white.
Transfer the fruit mixture to the 8-inch square baking pan (ungreased) and set aside.
Topping
In the bowl of a food processor, combine the flour, brown sugar, white sugar and salt. Process until well-combined, about 30 seconds. Add the cold butter cubes and pulse until mixture resembles coarse crumbs.
Transfer mixture to a medium bowl and stir in the oats and pecans.
Spoon the topping over the fruit without tamping down. Place the baking pan on a foil-lined sheet pan to catch any drips and bake for 45 to 55 minutes, until the fruit is bubbling around the edges and the top looks golden.
Let cool before serving with whipped cream or ice cream.
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