Adapted from "The Gourmet Cookbook." strawberries, rhubarb, sugar, , cornstarch , lemon juice, salt, rolled oats , all-purpose flour light brown sugar, butter cvt
Filling: |
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| 2 | lbs (6 cups) strawberries, hulled, halved |
| 1 1/2 | lbs (4 1/2 cups) rhubarb, cut into 1/2-inch slices |
| 1 1/4 | cups sugar, to taste |
| 3 | tbsp cornstarch |
| 1 | tbsp fresh lemon juice |
| 1/8 | tsp salt |
Topping: |
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| 1 1/4 | cups rolled oats |
| 3/4 | cup all-purpose flour |
| 165 | g (3/4 cup) light brown sugar, packed |
| 1 1/2 | sticks butter |
- Preheat oven to 425 F.
- Gently stir together all ingredients for the filling in a large bowl. Spoon mixture in a shallow 3-quart baking dish.
- Stir together the oats, flour and brown sugar in a medium bowl. Blend in butter with your fingertips until mixture forms small clumps.
- Crumble topping evenly over filling. Bake until fruit is bubbling and topping is golden, 40-50 minutes. Cool slightly on a rack and serve warm.
Berries, Dairy, Vegetables, Dessert, American, Fourth of July, Bake, Vegetarian
| Nutrition Facts | ||||||
Serving Size 150.5g |
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Amount Per Serving |
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Calories 254 Calories from Fat
84 |
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% Daily Value* |
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Total Fat
9.3g 14%
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Saturated Fat
4.4g 22%
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Cholesterol
23mg 8%
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Sodium
86mg 4%
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Total Carbohydrates
42.1g 14%
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Dietary Fiber
2.7g 11%
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Sugars
28.7g |
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Protein
2.4g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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