Oh Rhubarb, you stubborn, stubborn fruit. When I was living at home with my parents we used to have a huge plant in our back yard. Every year we would dig it up hoping to get rid of it and every year it would come back healthier than ever. Eventually it disappeared for good. It’s something I shake my head at now. I would love to drive down the road and take it off their hands. Instead I found a large stash at the grocery store this morning. It will have to do until I get my hands on a small plant of my own.
This recipe makes enough topping for two dishes so you can freeze half and be that much ahead next time.
- 2 cups sliced strawberries
- 2 cups sliced rhubarb
- ½ tsp vanilla
- ½ cup sugar
- ¾ cup flour
- ¼ cup brown sugar
- 2 tbsp sugar
- ½ tsp salt
- ½ cup butter, cold, cut into small cubes
- 1 cup old-fashioned rolled oats
- Preheat oven to 375
- In a large bowl, combine the fruit, vanilla and sugar. Let it sit while you prepare the topping.
- Using a food processor, combine the flour, sugars and salt. Pulse in the butter and then add the oats.
- Place the fruit in a medium sized baking dish and top with half the oat topping.
- Bake for 1 hour. Serve warm with ice cream.
- Freeze the remaining oat topping.