Barefeet in the Kitchen
(Sorry for the blurry photo - I took this is with my phone . . .and after we ate 1/2 of it!)
This time of year, strawberries are everywhere so when this recipe for something with strawberries and rhubarb popped up - it was took good to not make. I love that the crunch is on the bottom and the top because the best part is the crunch, really. The next time I make it, I would probably add a little more brown sugar to the crunch because it isn't super sweet.
2 cups shopped strawberries
2 cups thinly sliced and chopped fresh rhubarb
1 cup sugar
1 teaspoon cinnamon
1 tablespoon cornstarch
1/2 teaspoon kosher salt
1/4 cup orange juice
2 cups all-purpose flour
1 1/2 cups old fashioned oats
1 cup light brown sugar
1 cup butter, melted
Preheat oven to 400 degrees. Place the fruit in a mixing bowl. Add the white sugar, cinnamon, salt and cornstarch. Stir to coat and add the orange juice. Stir again and set aside.
In a separate mixing bowl, combine the remaining dry ingredients and then add the melted butter. Stir to combine. Press half of this mixture into a buttered 9 x13 pan. Pour the fruit over the bottom crust and then sprinkle the rest of the dry mixture on top.
Bake for 30-35 minutes, until the crust turns golden brown. Serve warm from the oven or let cool completely and slice into servings.