Makes: 8x11 Pan
4 Cups Rhubarb
4 Cups Strawberries
1 ¼ Cups Granulated Sugar, divided
1 ½ Tsp Grated Orange Zest
1 Tbsp Cornstarch
½ Cups Freshly Squeezed Orange Juice
1 Cup All-Purpose Flour
½ Cup Light Brown Sugar, Lightly Packed
½ Tsp Kosher Salt
1 Cup Quick-Cooking Oatmeal
12 Tbsp (1 ½ Sticks) Cold Unsalted Butter, Diced
Preheat oven to 325 degrees
For the fruit, toss the rhubarb, strawberries, ¾ cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and mix it into the fruit.
Pour the mixture into an 8X11 baking dish, andplace it on a sheet pan lined with parchment paper.
Combine the flour, ½ cup sugar, brown sugar, salt & oatmeal. Mix on low, the butter, and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle over the fruit, covering it completely, and bake for 1 hour until the fruit is bubbling and the topping is golden brown.
4 Cups Rhubarb
4 Cups Strawberries
1 ¼ Cups Granulated Sugar, divided
1 ½ Tsp Grated Orange Zest
1 Tbsp Cornstarch
½ Cups Freshly Squeezed Orange Juice
1 Cup All-Purpose Flour
½ Cup Light Brown Sugar, Lightly Packed
½ Tsp Kosher Salt
1 Cup Quick-Cooking Oatmeal
12 Tbsp (1 ½ Sticks) Cold Unsalted Butter, Diced
Preheat oven to 325 degrees
For the fruit, toss the rhubarb, strawberries, ¾ cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and mix it into the fruit.
Pour the mixture into an 8X11 baking dish, andplace it on a sheet pan lined with parchment paper.
Combine the flour, ½ cup sugar, brown sugar, salt & oatmeal. Mix on low, the butter, and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle over the fruit, covering it completely, and bake for 1 hour until the fruit is bubbling and the topping is golden brown.