Courtesy of Pam Mount, Terhune Orchards, Princeton
Serves 6 to 8
The tart, tangy flavor of early rhubarb is the perfect complement to sweet spring berries.
2 pints strawberries, washed, hulled and sliced
3 cups diced rhubarb
1 tablespoon lemon juice
½ cup sugar
½ cup flour
¾ cup flaked oats
½ cup light brown sugar, firmly packed
1 teaspoon cinnamon
Pinch of salt
1 stick unsalted butter
Preheat oven to 375°. Toss strawberries, rhubarb, lemon juice and sugar together and spoon into a 8” x 11” baking dish. Spread in an even layer.
Combine flour, oats, brown sugar, cinnamon and salt in a medium bowl. Cut butter into several pieces and work into the dry ingredients using a handheld pastry blender or the back of a fork to form a coarse crumbly meal. Sprinkle over the fruit and bake in the oven until fruit juices begin to bubble up around the edges and through the crumb topping, 25 to 30 minutes.
Remove from oven and spoon into serving dishes. Top with a drizzle of fresh heavy cream, a dollop of whipped cream or a scoop of vanilla ice cream. Serve warm.