So I made a strawberry-rhubarb crumble and it was tasty.

Mix in a medium bowl:

3T flour (if gluten-free: use any mild flours. Rice, brown rice, or sorghum would be my choices.)

1t cinnamon

Dash of nutmeg

1/c brown sugar, packed

1/c butter or margarine

2 1/2c oats

Combine in the bottom of an un-greased 9×13 casserole dish:

5c rhubarb (cleaned and cubed)

2c strawberries (fresh or frozen; no need to thaw. Also sliced.)

1/c brown sugar, loosely packed

1T cornstarch

2T lemon juice

Sprinkle oatmeal mixture on top, leaving a 1-2″ perimeter for the fruit to boil and bubble and just generally be awesome. Bake at 350F/175C for about a half hour, until golden-brown.

Serve warm or cold (at which point it will essentially taste like heavenly baked oatmeal doused in jam). Pairs well with plain yogourt, and probably ice cream or whipping cream if you have a major sweet tooth. Serves four, but should probably serve eight or more if you’re halfway sane, and stores well in the fridge or freezer.

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  • Reply Larie

    Lol, total coincidence, I made strawberry rhubarb cobbler last night!
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    June 20, 2011 at 3:11 PM
  • Reply theNotice: a beauty blog » And then I made an apple-rhubarb crisp and it was tasty, too

    […] I really did enjoy yesterday night’s strawberry-rhubarb crumble, but then I woke up this morning with an obsessive need to use up the rhubarb from the backyard, […]

    June 20, 2011 at 3:31 PM
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