Ingredients
Units
Scale
Strawberry-rhubarb mixture
- 1.25 lbs rhubarb - cut 1/2 inch pieces
- 0.75 lbs strawberries
- 1/2 cup granulated sugar (or cane sugar)
- 1-2 tbsp of wheat flour
- 1 tsp vanilla extract
Crisp topping
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar (or cane sugar)
- 2 tbsp maple syrup
- 1/4 tsp salt
- 6 tbsp butter cut into cubes (save the other 2 tbsp for later in the stick) - Earth Balance buttery sticks are 8 tbsp
- 3/4 cup old-fashioned rolled oats
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350 degrees
- Mix the rhubarb, strawberries (cut and quartered), sugar, flour, and vanilla together until well incorporated and let sit in a casserole dish. I used a 9×13 pan. You don’t need to grease the dish, trust me.
- In a large bowl, mix together the flour, sugar, maple syrup, and salt. Put the butter in by cutting it in or use a food processor to get things even more crumbly. I used forks and my hands because I don’t have everything unpacked yet, and it all turned out fine! Add the oats and pecans and mix again. Pour over the strawberry-rhubarb mixture.
- Put into the preheated oven. After about 20-30 minutes, I ended up adding 2 tbsp of butter to the top, which I think helped a lot. If you need to do it, do it. This is not a health food, however you slice it.
- Bake until golden brown on top. Even if it seems a little soupy, the mixture will solidify after sitting out. I baked for a little over an hour.
- Serve hot on its own or with ice cream or whipped topping.
Notes
One note: You could probably cut back a bit on sugar or butter, but it depends on how indulgent you want the dish to be. Happy strawberry rhubarb season!
- Prep Time: 20–25 minutes
- Cook Time: 1 hour