A classic American dessert that usher in spring like no other!
Servings: 8-10 servings
scant 1 lb strawberrieswashed, hulled and chopped
scant 1 lb rhubarbwashed, trimmed, and thinly sliced
juice of 1/2 lemon
1/2cupold fashioned rolled oats
5Tbspunsalted butterdivided, at room temperature
Set oven to 350F
For the fruit filling, mix the strawberries, rhubarb, sugar, lemon juice, and oat flour together in a bowl. Put it in a 10 inch cast iron skillet or baking dish of your choice.
Mix the dry ingredients together and then, using your fingertips, mix in 4 Tbsp of the soft butter and the vanilla extract. Break up the butter into small pieces and keep mixing until there is no longer any dry flour, and the topping has a nice large crumbly texture.
Scatter the topping over the fruit evenly.
Dot with the last Tbsp of butter
Bake for 45 minutes until golden browned and bubbling like crazy.
You can do this with all strawberries, or even all rhubarb if you like. If you go with all rhubarb you may need more sugar.