This is one of those delicious crowd pleasers that is easy to whip up in advance and then pop in the oven while everyone is eating a meal. Some people are less than excited by rhubarb and the whole idea of a baked rhubarb dish just screams 70’s, but I for one am smitten with the tart explosion of happiness that rhubarb gives. A little stewed rhubarb mixed with double thick Greek yogurt is a delightful breakfast, and added to muffins it gives a delightful twist to an easy on-the-go snack.
I tried this recipe in two different ways, one with stewing the rhubarb beforehand and one using the raw rhubarb added to the strawberries. If you are going to make a big dish of the dessert then stew the rhubarb before hand to add a little more moisture to the dish. If you are going to make it in single serving ramekins, stewing the rhubarb is not necessary.
1 cup white sugar
3 tablespoons all-purpose flour
3 cups sliced fresh strawberries
3 cups diced rhubarb
2 cups all-purpose flour
1 cup packed brown sugar
1 cup butter
1 1/2 cup rolled oats
- Preheat oven to 190 degrees C.
- Add rhubarb to a pot with 3 tablespoons of water and 3 tablespoons of the white sugar. Cook with a lid on for about 10 minutes or until soft and falling apart.
- In a large bowl, mix the remaining white sugar, 3 tablespoons flour, and strawberries. Place the mixture in a large baking dish and spoon over the stewed rhubarb.
- Mix 2 cups flour, brown sugar, and butter in a food processor and blitz until mixed, add oats.
- Crumble on top of the rhubarb and strawberry mixture.
- Bake 45 minutes in the preheated oven, or until crisp and lightly browned.
Serve it piping hot with a little vanilla ice cream, cream or custard.