Ever wonder what to do with that big rhubarb plant in the garden? This is your answer.
Original recipe makes 18 servings
1 cup white sugar
3 tablespoons all-purpose flour
3 cups sliced fresh strawberries
3 cups diced rhubarb
1 1/2 cups all-purpose flour
1 cup packed brown sugar
1 cup butter
1 cup rolled oats
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9×13 inch baking dish.
- Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
- Bake 45 minutes in the preheated oven, or until crisp and lightly browned.
Calories: 253 kcal
Carbohydrates: 38.1 g
Cholesterol: 27 mg
Fat: 10.8 g
Fiber: 1.7 g
Protein: 2.3 g
Sodium: 78 mg