Ingredients
Filling:
- 1 quart strawberries, stemmed and quartered
- 4 stalks rhubarb, cut into 1/2-inch lengths
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 orange, zested and juiced
- 2 tablespoons balsamic vinegar
Topping:
- 1 1/4 cups whole-wheat flour
- 1/2 cup rolled oats
- 1 cup brown sugar
- 1 1/4 sticks butter, cut into pea-sized pieces
- 1 teaspoon vanilla extract
- Pinch salt
- 1 to 2 tablespoons water
Directions
Whipped cream or ice cream, for serving
Preheat the oven to 350 degrees F.
Filling:
Combine all of the ingredients in a large bowl and stir to be sure everything is well combined. Spoon the filling into 8 individual ramekins or 1 wide shallow baking dish.
Topping:
In a food processor combine the flour, oats and brown sugar and pulse to combine. Add the butter, vanilla and salt and pulse pulse pulse until the mixture looks dry and crumbly. Add 1 tablespoon of water and pulse until the mixture starts to come together and look crumbly. If the mixture still seems dry add 1 more tablespoon of water and pulse to combine.
Crumble the topping over the filling. Bake in the preheated oven until the filling is hot and bubbly all the way through and the topping looks crispy and light brown, about 25 to 30 minutes. Serve warm with whipped cream or ice cream.
It's berry delicious!
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By trishkrafts_742402
toms river, NJ
on May 03, 2013
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Really, really good. I loved the topping, so rich and comforting. Brought it to work and went quickly. I will use this topping with other fruits and it will become a staple in my dessert repetoire.
By sowright
chillicothe,ohio
on April 20, 2013
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Yum,yum,yum,yum,yum! I love rhubarb and can't wait till spring comes and the first leaves peek out of the ground. It is such an underused ingredient.If you don't have it in your yard, get some, It grows any where. If you know someone who has some, get a root from them and plant it.
I made this recipe as soon as I saw it and was not disappointed. I did go for 8 cups of fruit as was suggested by another viewer. I used peach balsamic vinegar,and 1/3 cup of cornstarch. I made it in a 9x13 pan. Four stuffed people ate 3/4 of the pan. Thank you Ann!!
By olivermatyssek_...
Frankfurt, Germany
on April 20, 2013
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At a dinner-get-together with friends I was the one responsible for the dessert and came across this springtime dessert recipe. The preparation was very fast and easy and the my friends really loved the outcome. In fact, they said it was the best dessert they have had in a very long time. Thank you Miss Burrell for this lovely dish.
Read all 49 reviews