3 cups rhubarb stalk, chopped into 1-2” pieces

4 cups strawberries, sliced into quarters 

1 cup brown sugar

1 tsp. salt

1 tsp. cinnamon

1/3 cup corn starch


The Topping:

1 cup quick oats

3/4 cup flour

¾ cup brown sugar

1 tsp. baking powder

1 stick + 3 Tbs. cold butter cut into small pieces


Preheat oven to 375 degrees.


Combine the rhubarb, strawberries, brown sugar, salt, cinnamon, and corn starch in a large bowl and mix well, until berries and rhubarb are fully coated.  Transfer to a large pie plate or 8” square baking dish that has been coated with non-stick spray.


Combine the topping ingredients in the same bowl and, using your fingers, massage the butter chunks into the dry ingredients until the mixture resembles coarse meal.  Spread the topping over the rhubarb/strawberries and bake for 45-50 minutes until browned, bubbly, and the rhubarb is very tender when pierced with a fork. 


Let cool for 10 minutes and serve topped with vanilla ice cream.    Go back for seconds…  and thrids…




8 Ingredients or less