Prep Time: 10 minutes
Cooking Time: 35 minutes
Recipe and image from Andrea Luttrell, RDN, LDN.
Rhubarb is available in the Produce Department each Spring, so if not in season simply substitute with chopped Granny Smith apples or frozen cranberries to add similar tart flavor to this recipe.
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Ingredients
Directions
1. Wash hands with soap and water.
2. Rinse fresh produce.
3. Preheat oven to 350 degrees Fahrenheit.
4. In a medium bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, 2 tablespoons flour, orange zest and cinnamon. Spread evenly in a 2-quart (or 8x8-inch) baking dish and bake for 10 minutes.
5. Meanwhile, prepare topping by combining oats, walnuts, light brown sugar, butter and remaining 1/4 cup flour in a food processor. Pulse just until mixture is crumbly.
6. Sprinkle topping over strawberry-rhubarb mixture and wash hands after handling flour.
7. Bake for an additional 25 minutes or until browned and bubbly.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!