3cupsfrozen rhubarbthawed and cut into 1/2-inch pieces
1/3cupgranulated sugardepending on desired sweetness
3-4tablespoonscornstarch
Topping
1 ½cupsold-fashioned oats
1cupall-purpose flour
1cupbrown sugarpacked
1/2cupcold buttercut into pea-sized pieces
1/2teaspoonvanilla extract
Instructions
Preheat the oven to 350 degrees F.
Combine all the strawberries, rhubarb, sugar, and cornstarch in a large bowl. Stir to combine well. Spoon into an 8x11-inch shallow baking dish.
To make the topping, combine the flour, oats, and brown sugar, and stir to combine.
Add the butter and vanilla, and cut in until the mixture looks crumbly.
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 golden brown, about 45-50 minutes.
Notes
Rhubarb: You can use an equal amount of fresh rhubarb.
Sugar: Feel free to adjust the amount of sugar in the filling depending on how sweet and ripe your strawberries are and how sweet you'd like the filling to be.
Brown sugar: Light brown sugar or dark brown sugar will work.
Butter: I use salted butter. If you're using unsalted butter, add a pinch or two of salt.