Spring is almost upon us and our stores are being flooded with beautiful and fresh strawberries and rhubarb. I wanted you to have an amazing dessert that will scream spring in the very best way. This Strawberry Rhubarb Oatmeal Crumble is perfect for spring gatherings — your guests will be amazed that you barely had to do any work at all. I serve it warm topped with vanilla ice cream, making it one of the most comforting dishes that instantly brings a smile to everyone’s face.
If you have never tried rhubarb before, you might be a little intimidated, but don’t be because it is very easy to cook. Rhubarb looks like red celery and is a vegetable. Mixed with strawberries, rhubarb makes the best pies and jams. Bonus: you can sneak another vegetable into your kids’ diets and they will not know since it will be disguised as a fruit pie! Rhubarb and strawberries are also good sources of fiber, vitamins C and K, and rich in antioxidants, all great for the immune system and heart health. You can feel pretty good about serving this to your kids. I have made this in my Dutch oven before while on a camping trip, and it turns out perfectly. Just put more hot coals on top than under it (about six under it and 12 on top and watch it closely). It will probably cook much faster, 30-40 minutes in the Dutch oven.
Strawberry Rhubarb Oatmeal Crumble
- 2.5 cups chopped red rhubarb (stalks only)
- 16 oz. fresh strawberries, chopped and de-stemmed
- 1 cup sugar
- 1/4 cup cornstarch
- 1tsp cinnamon
- 1/4 tsp salt
- 1/2 tsp lemon juice
- zest of one lemon
- 1 cup brown sugar
- 1 cup old fashioned oats
- 3/4 cup all-purpose flour
- 1tsp vanilla extract
- 1/2 cup cold butter, divided into 1 TBSP pats
Preheat oven to 350F degrees. Combine filling ingredients and put into greased pie plate or casserole dish. Mix brown sugar, oats, flour, and vanilla. Use a pastry cutter (or two forks if you don’t have one) to mash cold butter into mixture until it is evenly crumbly. Spread over fruit mixture. Bake until bubbly and golden brown, about one hour.