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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Fresh strawberries and rhubarb make a delectable combination. Ingredients:
1 cup all-purpose flour |
1 cup packed brown sugar |
3/4 cup quick cooking oats |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/2 cup butter |
4 cups rhubarb, chopped |
1 pint fresh strawberries, halved |
1 cup white sugar |
2 tablespoons cornstarch |
1 cup water |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a bowl combine flour, packed brown sugar, quick-cooking oats, cinnamon, and nutmeg. Cut in the butter until the mixture is crumbly. Press half of the mixture into an ungreased 9 inch round baking pan.
3. Combine chopped rhubarb and strawberries; spoon into baking pan.
4. In a saucepan combine sugar, cornstarch, water, and vanilla. Bring to a boil over medium heat. Cook and stir for 2 minutes. Pour mixture over fruit. Sprinkle fruit with the remaining crumb mixture.
5. Bake at 350 degrees F (175 degrees C) for 1 hour. Wonderful when served with vanilla ice cream.
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