6 people
DESSERT
Ina Garten How Easy Is That? (p. 214)
Rhubarb - 5 stalks (4 cups)
Strawberries - 4 cups
Orange - 1 (1 tbl zest, 1⁄2 cup juice)
Granulated sugar - 1 1⁄4 cup
Light brown sugar - 1⁄2 cup
Cornstarch - 1 tbl
All-purpose flour - 1 cup
Quick-cooking (not instant) oatmeal - 1 cup
Unsalted butter - 1 1⁄2 sticks (12 tbl)
Rhubarb - 1-inch dice
Strawberries - hulled and halved
Orange - zest and juice
Butter - keep cold, dice
Preheat the oven to 350 degrees.
For the fruit, toss the rhubarb, starwberries, 3⁄4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8 x 11-inch baking dish and place it on a sheet pan lined with parchment paper.
For the topping, in the bowl of an electric mixer fitted with the paddle attchment (or by hand), combine the flour, the remaining 1⁄2 cup of granulated sugar, the brown sugar, 1⁄2 tsp of salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour until the fruit is bubbling and the topping is golden brown. Serve warm with vanilla ice cream.