Ingredients

The following ingredients have 10 Servings
  • 3/4 cup brown sugar, packed
  • 2 cups rolled oats
  • 1 cup all-purpose flour
  • 3/4 cup butter, chilled and cut into 1/2" pieces
  • 4 cups strawberries, diced
  • 3 cups rhubarb, chopped
  • 2 tablespoons cornstarch (see note)
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt

Instruction

  • Preheat oven to 350°F and line a 9x13-inch baking sheet with parchment paper. Set aside.
  • In a large bowl, combine brown sugar, oats, and flour until mixed. Add butter and mix with a pastry cutter or your hands until combined but crumbly.
  • Set aside 1 cup of the crumble mixture. Press remaining mixture firmly into bottom of prepared pan. Bake 10 minutes.
  • In a bowl, stir together strawberries, rhubarb, cornstarch, sugar, and salt. Spoon mixture over baked crust and top with remaining oat crumble mixture.
  • Bake until filling is bubbly and thick and top is golden brown, 40-45 minutes.
  • Let cool completely before slicing and serving. Enjoy!
  • Note: If using frozen rhubarb, increase cornstarch to 1/4 cup.