Ingredients
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Cooking spray
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1 cup sugar, divided
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3/4 cup old-fashioned oats
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1/2 cup all-purpose flour
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1/2 cup finely chopped pecans
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1/2 cup (1 stick) unsalted butter, cubed
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1 lb rhubarb stalks
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1 (16 oz) pkg strawberries
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1/4 cup cornstarch
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1 tsp vanilla extract
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1 medium orange
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Vanilla ice cream, to serve (optional)
Steps
1
Preheat oven to 350°F. Coat an 8x8-inch or 2-qt baking dish with the cooking spray. To a medium bowl, add ½ cup sugar, oats, flour, pecans, and a pinch of salt. Using clean hands or a fork, cut butter into flour mixture. Press topping together to form chunks. Freeze 10–15 min.
2
Cut the rhubarb into 1-inch pieces, halving the stalks if needed. Hull and halve the strawberries, quartering any large ones. In a large bowl, combine rhubarb, strawberries, remaining ½ cup sugar, cornstarch, and vanilla. From the orange, zest half of it and squeeze 2 tbsp juice into bowl. Mix to combine.
3
Pour rhubarb mixture into prepared baking dish. Top with crumble, keeping large chunks intact. Bake 40–50 min., until golden brown. Let rest slightly before serving. Serve with the vanilla ice cream, if desired.
