Ingredients
Scale
- 1–1/2 cups diced strawberries
- 1–1/2 cup diced rhubarb (about 2 large stalks cut into 1-inch pieces)
- 1/4 cup sugar
- 2 tablespoons water
- 1/2 teaspoon lemon juice
- 1/2 cup all-purpose flour
- 1/4 cup rolled oats
- 2 tablespoons brown sugar
- 1/2 teaspoon ground ginger
- 1/4 cup cold butter (cut into pieces)
- Optional: top with scoops of vanilla ice cream or frozen yogurt
Instructions
- Preheat the oven to 425 degrees F.
- Add the strawberries, rhubarb, sugar, water, and lemon juice to a saucepan over medium-high heat. Cook until the rhubarb softens. Remove from the heat.
- Combine the flour, oats, brown sugar, and ginger in a bowl. Whisk to combine.
- Add the butter and use your fingers to combine the mixture. Squeeze the butter lightly and toss it with the dry ingredients until crumbly.
- Divide the fruit mixture between 2, 6-inch mini cast iron skillets. Divide the topping and sprinkle it over the fruit.
- Bake for 20-25 minutes or until the topping is golden and the fruit mixture is bubbly.
- Remove, cool slightly, and serve topped with 1-2 scoops of your favorite vanilla ice cream or frozen yogurt.
Notes
The leaves of rhubarb plants are poisonous, so be sure to discard them. You can easily double this recipe to serve more.
- Category: Dessert