One of my go-to summer desserts! You get a fresh, juicy strawberry and tart rhubarb filling topped with a crisp buttery oat crumble. Finish it with a scoop of sweet vanilla ice cream for an indulgent treat no one can resist!
Preheat oven to 375°F. Grease a 3-quart baking dish (I use a 12 by 8 by 2 1/2, a 13 by 9 should work fine too), set aside.
In a mixing bowl whisk together flour, oats, brown sugar and salt, while breaking up any clumps of brown sugar with finger tips as needed.
Add butter and rub into mixture with finger tips or using a pastry cutter, until it comes together into pea size crumbles and no large clumps of butter remain. Transfer to refrigerator while preparing filling.
Add strawberries, rhubarb, orange juice and orange zest to a large mixing bowl. Whisk together sugar and cornstarch and pour into bowl with fruit. Toss mixture in bowl to evenly coat.
Pour strawberry mixture into prepared baking dish and spread even. Sprinkle crumble from fridge evenly over top.
Bake in preheated oven 30 to 40 minutes until juices are bubbling and crisp is golden brown. Serve warm with vanilla ice cream if desired.
Notes
Don't slice the fruit too small, otherwise it'll turn to mush in the oven.
For added vanilla flavor add seeds of 1 vanilla bean when adding the butter to the crumble topping.
Nutrition does not include ice cream as this is optional.