Ingredients
8
8 servings
- •4 cups diced rhubarb
- •1 cup fresh strawberries, halved
- •½ cup white sugar
- •1 tablespoon lemon juice
- •1 teaspoon lemon zest
- •½ cup brown sugar
- •½ cup whole wheat flour
- •½ cup rolled oats
- •¼ teaspoon salt
- •1 pinch ground cinnamon
- •4 tablespoons cold butter, cut into cubes
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
- Combine rhubarb, strawberries, white sugar, lemon juice, and lemon zest together in a bowl.
- Stir brown sugar, whole wheat flour, oats, salt, and cinnamon together in a bowl. Cut cold butter into oat mixture with a pastry blender until the mixture resembles coarse crumbs and butter pieces are pea-sized.
- Pour rhubarb mixture into prepared baking dish. Spread oatmeal mixture evenly over the top.
- Bake in the preheated oven until golden and bubbling, about 35 minutes.
Nutritional Facts
Per 8 servings
- Calories: 216
- Carbohydrate: 39g
- Fat: 6g
- Fiber: 3g
- Protein: 3g
- Sugar: 28g
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