Submitted by Hazel and Iris Chase Ethier for the Local Hero Challenge Recipe Contest.
- 3 lbs rhubarb cut into chunks
- 4 cups sliced strawberries
- ½ cup sugar, less if you like it tart
- 1 cup rolled oats
- 1 cup flour
- 1 ½ cups brown sugar
- ½ tsp cinnamon
- Dash of allspice and nutmeg
- ¼ tsp salt
- 1 ½ cups melted butter
Preheat oven to 375 degrees
Combine the rhubarb and strawberries in a 9×13 inch pan. Sprinkle with sugar.
Mix together Topping ingredients and spread over the fruit.
Bake uncovered for 30 to 40 minutes or until the fruit is bubbling around the edge of the pan.
Serve warm with vanilla ice cream.
You can use other fruits depending on the season (peaches in the summer, apples in the fall). All the versions we’ve tried are delicious, but rhubarb-strawberry is our favorite.