Ingredients
Filling:
4 cups strawberries, hulled and quartered
4 cups rhubarb, cut into ½-inch pieces
½ cup granulated sugar
1 tablespoon cornstarch
½ teaspoon cinnamon
Zest of 1 orange, finely grated
1 tablespoon brandy
Topping:
½ cup granulated sugar
½ cup brown sugar
1 cup unsalted butter, softened
½ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon cinnamon
2 cups flour
½ cup rolled oats
1 cup blanched almonds, toasted and coarsely chopped
Directions
To make filling:
Place strawberries and rhubarb in large bowl. Mix together the ½ cup sugar, cornstarch and ½ teaspoon cinnamon. Add sugar mixture, orange zest and brandy to fruit.
To make topping:
Combine ½ cup sugar, brown sugar, butter, salt, vanilla and 1 teaspoon cinnamon in medium-size bowl. Add flour, oats and almonds. Mix until crumbly.
To assemble:
Butter 9- by 13-inch baking pan. Spread fruit in pan. Cover evenly with two-thirds of topping. Bake in 375-degree oven for 15 minutes. Sprinkle with remaining topping. Bake for 15 minutes or until fruit is bubbly and top is golden brown and crisp. Serve warm with some vanilla ice cream.
Cindy’s hints:
It doesn’t matter if the rhubarb is green or pink, but fat stalks are juicier. You could spend an hour trying to mix hard butter with the flour and sugar; bring butter to room temperature first.
Makes 8 servings