Rhubarb is a weird word. In fact, I really don’t like the the term at all for some reason.
Please accept my apologies if you:
A) love the word ‘rhubarb’
B) named your first born child ‘rhubarb’
C) are currently thinking of naming your first born child ‘rhubarb’
Linguistic issues aside, rhubarb is one of the coolest vegetables. It’s incredibly unassuming.
Did I just call a vegetable ‘unassuming?’
I can’t believe I typed that, let alone thought it.
I’m stopping this post now before it gets any worse.
That’s all I’m really trying to say.
1C rolled (old-fashioned) oats
3/4C + 2T flour
1/2C packed light brown sugar
6T butter, melted
1T lemon juice
1T granulated sugar
1C small-diced rhubarb
1C small-diced strawberries
Preheat oven to 375.
Line bottom of 8×8 with parchment paper.
In a bowl, combine oats, flour, brown sugar, and salt.
Pour over melted butter and stir until clumps form.
Set aside 1/2C of the mixture. Dump the remaining mixture into an 8×8 pan and press down into the prepped 8×8 pan.
Spread 1/2 the fruit mixture over the crust.
Sprinkle with cornstarch, 1/2T of granulated sugar, and lemon juice.
Spread the remainder of the fruit over the top.
Crumble the remaining 1/2C crust mixture over the top.
Bake at 375 for 35-40 minutes, until the crust is golden and the fruit is bubbling.
Cool completely. Refrigerate. Cut and serve.