Am I jumping the gun and having a strawberry/rhubarb dessert combination before the snow is even fully melted! What? How can that be?
Ahhhh……..The genius of freezing fruit in the middle of their peak. Right on a sheet pan in the freezer till firm, then wrapped in1 freezer-lock bag inside another. You will thank yourself and your husband will thank you and your baby will thank you when you pull a dessert like this out of the oven on a cold April night predicting frost. I promise you that!
Let the sweet adventure begin!
In an 8 x 8 inch pan, add 1 pound (about 4 cups) hulled fresh strawberries and 12 0z (2 cups) rhubarb, cut into 1/2 inch pieces.
Sprinkle with 1/2 cup of white sugar (and 1 tablespoon cornstarch if using frozen fruit).
Stir to incorporate.
Next prepare the topping:
In large bowl, mix together 3/4 cup all-purpose flour,
3/4 cup oats,
1 teaspoon cinnamon,
and 1 cup brown sugar,
using a fork.
With your fingers, cut in 1/2 cup of cold, salted butter until it resembles a very lumpy, course meal.
Sprinkle topping evenly over the filling,
until completely covered.
Bake about 25 minutes in a preheated 375 degree oven. Let cool at least 15 minutes before serving.
This dessert is delicious piping hot or at room temperature or cool or 5 days old or…it’s unbelievable, every time.
Serve with vanilla ice cream. Perfect pairing.
Bon Appétit, Ma Chérie!