Ingredients:

  • 1 lb fresh rhubarb, sliced into ½ inch pieces
  • 1 lb fresh strawberries, quartered
  • ¾ cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 1 cup packed light brown sugar
  • ½ cup unsalted butter, cold and cubed
  • 1 tsp ground cinnamon
  • ¼ tsp salt

Instructions:

  1. Preheat your oven to 375°F (190°C). In a large bowl, toss the sliced rhubarb and quartered strawberries with granulated sugar, cornstarch, lemon juice, and vanilla until the fruit is evenly coated and glossy. Transfer to a 9x13 inch baking dish, spreading it into an even layer.
  2. In a separate bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt. Add the cold, cubed butter and use a pastry cutter or fingertips to work the butter into the dry ingredients until the texture resembles coarse wet sand with some pea-sized lumps remaining.
  3. Spoon the crumble mixture evenly over the fruit without pressing the topping down. Bake for 40–45 minutes until the topping is a deep mahogany color.