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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Read all 36 reviews
By Mo5254
Grand Rapids, MI
on June 28, 2011
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Amazingly good and worth the effort. Was lucky to get fresh ingredients from the Farmers Market. I subbed lemon for the orange simply because it was easier and added just 1/8 extra cup of sugar. Makes a great dessert and an ever greater breakfast!!
By maeghan21_3409685
Kennebunk, ME
on June 22, 2011
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Loved it! Didn't even add the extra sugar, but may next time!
By jag710
Atlanta, GA
on June 21, 2011
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So good! I used regular flour instead of whole wheat and it turned out just fine. It's stays nice and thick and not running like other recipes.
Read all 36 reviews