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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 6 |
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For the wonderful fruits of spring. Ingredients:
2 lbs fresh rhubarb, cut into 1/2-inch pieces |
1 1/2 lbs fresh strawberries, hulled and sliced in half lengthwise |
1 orange, zest of |
1/2 orange, juice of |
2/3 cup sugar |
3 tablespoons flour |
1 cup old fashioned oats |
3/4 cup flour |
3/4 cup firmly packed light brown sugar |
1 teaspoon ground cinnamon |
1 pinch nutmeg |
1/2 cup cold butter or 1/2 cup margarine, cut into cubes |
Directions:
1. Preheat oven to 350°.
2. In a large mixing bowl, combine the rhubarb, strawberries, orange zest, and juice; toss together until well blended.
3. In a small bowl, mix together the sugar and flour; stir into the fruit mixture until well incorporated.
4. Spoon fruit mixture into an ungreased 3-quart casserole dish.
5. To make the topping: In a bowl, combine the oats, flour, brown sugar, cinnamon, and nutmeg.
6. Cut in the butter cubes using a pastry blender until mixture resembles coarse crumbs.
7. Sprinkle topping evenly over fruit.
8. Bake for 30-35 minutes or until fruit filling is bubbly and topping is golden brown.
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