Ingredients
The following ingredients have 4 Servings
- 1 pound fresh strawberries (washed, hulled, and quartered)
- 2 cups rhubarb (rinsed, dried, unpeeled and cut into 1/4-3/4 inch pieces)
- 2/3 cup sugar
- 1/2 cup water
- 2 tablespoons water
- 2 tablespoons cornstarch
- 2 teaspoons cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon pure vanilla extract
- pinch kosher salt
- 1 cup oats (I prefer rolled, but you can use quick oats)
- 1/2 cup sliced almonds
- 1/2 cup packed light brown sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 teaspoon almond extract
- 5 tablespoons cold unsalted butter
Instruction
- Preheat oven to 350° F.
- Combine the sugar, 1/2 cup + 2 tablespoons water, 2 tablespoons + 2 teaspoons cornstarch, lemon juice, vanilla extract, and pinch of salt in a 10-inch oven-proof skillet over medium high heat. Heat rapidly until mixture thickens, stirring often.
- Remove from heat and set aside to cool as you make the topping. When the mixture is slightly cooled, fold in the strawberries and rhubarb. Mix to completely coat.
