Here’s an easy way to throw a tasty dessert together without a lot of fuss — and celebrate strawberry season at the same time!
1 ½ cups rhubarb, sliced into ½” pieces
2 ½ cups strawberries, washed and sliced
½ tsp. salt
¾ cup flour
1.2 cups rolled oats
1 cup sugar
1/3 cup chopped nuts (optional)
1/3 cup butter or margarine
1 tsp. cinnamon
Place rhubarb and strawberries in the bottom of an 8×8” baking pan. Sprinkle with salt. Mix together dry ingredients, cutting in butter until it becomes crumb-like. Cover the fruit with topping and bake at 375 degrees for 55 minutes, until bubbly and golden.
We thank Betsy Wharton for this recipe.