Rhubarb lovers may wish to increase its proportion; consider upping the sugar a bit if you do. There should be five compactly-measured cups of sliced fruit all told.

  • 4 ounces cold unsalted butter, plus a bit for buttering the dish
  • ½ cup sugar
  • 2 teaspoons cornstarch
  • 1 quart strawberries sliced
  • 2 stalks rhubarb, sliced
  • zest and juice of 1 lemon
  • ¾ cup rolled oats
  • ¾ cup all-purpose flour
  • ½ cup brown sugar
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg

Preheat oven to 350 degrees.

Butter a 6-cup capacity baking dish.

Stir together the sugar and cornstarch in a medium mixing bowl. Add the sliced fruit and lemon zest and juice and combine thoroughly. Turn into the prepared baking dish. In a separate bowl, combine the oats, flour, brown sugar, salt, and spices. Rub or cut in the butter until the topping resembles coarse sand with pea-sized pieces of butter (you may also do this step with a few quick blasts in the food processor, if you like.) Sprinkle topping evenly over fruit mixture.

Bake for 40 to 60 minutes or until topping is evenly browned and edges are bubbling.

Serves 6.

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