Ingredients
Crust:
- 1 c. flour
- ¾ c. oatmeal
- 1 c. brown sugar
- ½ c. butter, melted
- 1 tsp. cinnamon
- 2½ c. fresh or frozen rhubarb, diced
- 1½ c. fresh or frozen strawberries
Filling:
- 1 c. sugar
- 1 c. water
- 2 Tbsp. cornstarch
- 1 tsp. vanilla extract
Directions
- Preheat the oven to 350 degrees. Prepare a 9×9-inch square pan with nonstick cooking spray.
- Crust: In a large bowl, add flour, oatmeal, brown sugar, butter and cinnamon. Using a fork or pastry blender mix until crumbly. Press half of the mixture into a prepared pan. Layer rhubarb and strawberries over crust; set aside.
- Filling: In a saucepan combine sugar, water and cornstarch. Cook and stir over medium heat until thick and clear. Add vanilla; stir until well blended. Pour over the fruit mixture. Top with remaining crumbs. Bake 50-60 minutes. Cut into squares when cool, adding a scoop of ice cream.
June marks the start of strawberry season. Enjoy these recipes courtesy of Govin’s Farm, owned by John and Julie Govin, located east of Menomonie. For more information, visit govinsfarm.com.
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