Ingredients:

  • 1 lb fresh strawberries, hulled and quartered
  • 1 lb fresh rhubarb, chopped into 1/2 inch pieces
  • 1/2 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 3/4 cup brown sugar, packed
  • 1/2 cup cold unsalted butter, cubed
  • 1 tsp ground cinnamon
  • 1/4 tsp salt

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, toss the quartered strawberries and chopped rhubarb with the granulated sugar, cornstarch, vanilla, and lemon juice. Stir gently until the fruit is evenly coated and the cornstarch has disappeared.
  3. Pour the fruit mixture into an 8x8 inch baking pan.
  4. In a mixing bowl, combine flour, oats, brown sugar, cinnamon, and salt. Add the cold, cubed butter.
  5. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized lumps.
  6. Spread the topping evenly over the fruit without pressing it down.
  7. Bake for 40–45 minutes until the fruit juices are bubbling vigorously around the edges and the topping is a deep golden brown.