A&M's Testing Notes:
Expand Collapseslapdash's Notes:
1/2 cup (soft but still firm) butter Ask a question about this ingredient
1/2 cup firmly packed brown sugar Ask a question about this ingredient
3 3/4" - 1" thick stalks red rhubarb Ask a question about this ingredient
1 quart fresh strawberries Ask a question about this ingredient
3/4 cups granulated sugar Ask a question about this ingredient
1/4 cup unbleached flour Ask a question about this ingredient
Preheat oven to 350 degrees. Wash the rhubarb and the strawberries in cold water.
Ask a question about this stepCut off the gnarly ends of the rhubarb and slice into 1/2" slices, cross-cutting any wide bits in half. Put in a medium sized mixing bowl.
Ask a question about this stepHull the strawberries and slice each one into 1/4" slices. Add them to the rhubarb.
Ask a question about this stepAdd the granulated sugar and unbleached flour to the rhubarb and strawberries and mix WITH A WOODEN SPOON until the fruit is coated. Set aside.
Ask a question about this stepCream the butter WITH A WOODEN SPOON in a medium mixing bowl.
Ask a question about this stepAdd the brown sugar and, WITH A WOODEN SPOON, mix until smooth.
Ask a question about this stepAdd the flour and, WITH A WOODEN SPOON, mix until smooth.
Ask a question about this stepAdd the rolled oats and, WITH A WOODEN SPOON, mix until smooth.
Ask a question about this stepPut the strawberry RHUBARB into an 6" x 3" round casserole dish making sure to scrape everything from the bottom of the mixing bowl into the casserole.
Ask a question about this stepSpread the oatmeal mix evenly over the top of the strawberry RHUBARB.
Ask a question about this stepPlace the casserole dish on a cookie sheet on the middle shelf of the oven (as it can't help but overflow, it is that loud). Bake until the top is golden brown, 40-50 minutes.
Ask a question about this stepServe while still quite warm with heavy cream, custard or vanilla ice cream.
Ask a question about this step
Nozlee is the Assistant Editor of Food52.
This is a great recipe! The only thing I did was add some salt to the oatmeal mixture to balance the flavors and it was really delish! Thanks so much for this- I'm used to a crumbly topping but this almost cookie dough consistency was a pleasant surprise.