Ingredients

The following ingredients have 4 Servings
  • 1 cup packed brown sugar
  • 2 cups large oats
  • 1 cup whole wheat flour (or sub all-purpose)
  • 3/4 cup cold butter, cut into ½” pieces
  • 4 cups fresh, diced strawberries
  • 3 cups frozen, chopped rhubarb (or sub fresh – see recipe notes*)
  • 1/4 cup corn starch
  • ¾ cup granulated sugar

Instruction

  • Preheat the oven to 350 degrees F and line a 9×13” pan with tin foil or parchment paper, lightly greased. Set aside.
  • In a large bowl, combine brown sugar, oats and flour until mixed. Add the butter and mix with an electric mixer, a pastry cutter or your hands until combined (dough will have the consistency of cookie dough – it won’t be crumbly).
  • Set aside 1 packed cup of the oatmeal cookie mixture. Press the rest into the bottom of the prepared pan, covering the bottom entirely. Bake bottom crust for 10-20 minutes, until dry and golden.
  • In the same bowl you used to mix your oats, combine your strawberries, rhubarb, corn starch and sugar. Spread on top of crust and crumble the remaining oat mixture on top – it will not cover the top completely. Press down the oat mixture slightly.
  • Bake for 45-50 minutes, until filling is thickened and bubbling and crumble is golden.
  • Cool to room temperature. I highly recommend chilling before cutting – they will set completely and cut more cleanly. Store in the refrigerator.