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Nothing beats this old-fashioned dessert. It takes minutes
to prepare and needs only a scoop of ice cream to achieve
dessert heaven! If you pick and freeze your own rhubarb
and strawberries, frozen works as well as fresh. Combine
fruit frozen but remember, allow longer cooking time.
| Preparation Time: |
15 minutes |
| Cooking Time: |
40 to 45 minutes |
| |
Serves 8 |
| 4 cups (1 L) |
Ontario Strawberries,
washed, hulled and sliced |
| 4 cups (1 L) |
Ontario Rhubarb,
washed and sliced into 1-inch (2.5 cm) chunks |
| 3/4 cup (175 mL) |
granulated sugar |
| 1 tbsp (15 mL) |
all-purpose flour |
| 1/2 tsp (2 mL) |
cinnamon |
| Topping: |
|
| 1/2 cup (125 mL) |
butter, melted |
| 1 cup (250 mL) |
each all-purpose flour and large-flake
rolled oats (traditional style) |
| 1 cup (250 mL) |
lightly packed brown sugar |
| 1/2 tsp (2 mL) |
cinnamon |
In mixing bowl, combine strawberries and rhubarb. Stir
in sugar, flour and cinnamon. Spoon into greased 13 x 9-inch
(3.5 L) baking dish.
Topping: Combine butter, flour, oats, sugar and
cinnamon. Sprinkle evenly over top. Bake, uncovered in 375
F (190 C) oven 40 to 45 minutes or until fruit is tender.
| Nutritional Information: |
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| 1 Serving: |
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Protein: |
5.0 grams |
|
Fat: |
12.5 grams |
|
Carbohydrates: |
75.0 grams |
|
Calories:
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433 |
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