Filling:
- ¾ pound rhubarb, 1/2’ (3 1/2 -4 cups)
- 2 pints strawberries, hulled and halved
- 1 cup sugar
- ¼ cup cornstarch
- ½ teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 teaspoon vanilla
- 1 1/3 cup oats
- 1 cup flour
- 1 cup brown sugar
- ¼ teaspoon cinnamon
- 12 Tablespoons cold unsalted butter cut into 1” pieces
Directions:
- Mix rhubarb, strawberries, sugar, cornstarch, cinnamon and nutmeg in heavy saucepan. Let stand 20-30 minutes
- Bring to a boil, stir frequently
- Reduce heat and simmer until juices are thick, about 3-5 minutes
- Pour filling into buttered casserole dish, about the size of an 8 in. pie shell.
- Combine oats, flour, sugar and cinnamon. Add butter and cut in until crumbly. Cover top of fruit
- Bake at 375º for 30 minutes until bubbly and serve warm.