Sweet and tart flavors of Strawberry and Rhubarb mingle nicely together accompanied by a deliciously Crumble topping and whipped cream.
Try this lavender whipped cream recipe!
- Preheat your oven to 375F. Grease a 9×9 inch baking dish with butter or a little cooking spray
- Mix together ¼ cup sugar, cornstarch, spices, and salt in a small bowl. In a large bowl mix strawberries and rhubarb. Add sugar-spice mixture to the rhubarb and toss to coat. Layer in the prepared baking dish.
- Combine brown sugar, oats, flour, hazelnuts, and cinnamon. Pour in melted butter and mix with your hands or a fork until mixture is evenly moistened and crumbly. Sprinkle over the top of the rhubarb.
- Place baking dish on a rimmed baking sheet with a bit of parchment paper. (You’ll be glad you did if it bubbles over!). Bake for about 40-45 minutes, or until rhubarb is cooked and topping is golden. Allow to cool for about 20 minutes before enjoying.
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