• 6 medium stalks rhubarb, cut into ½” pieces
  • 2 C strawberries, hulled and halved lengthwise
  • ¾ C sugar
  • 2 T flour


  • 1 C  flour
  • ½ C old fashioned oats
  • 1/3 C sugar
  • 1/3 C packed brown sugar
  • ½ t cinnamon
  • ¼ t salt
  • ½ C (1 stick) butter, melted

Preheat oven to 350°F; lightly grease a 2 ½ qt ceramic baking dish. Combine the Stir the rhubarb, strawberries, sugar and flour in a medium bowl, then pour into the baking dish; set aside. Stir together the dry ingredients. Pour in butter and stir with a fork until the mixture is evenly moistened. It will be crumbly. Evenly disperse the topping over the filling and bake 35-40 minutes until topping is brown and filling is bubbly. Serve warm with ice cream.

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