1 quart strawberries, stemmed and quartered (can use frozen)
4 stalks rhubarb, cut into ½ inch lengths – about 1½ c (can use frozen)
½ cup sugar
¼ cup cornstarch
1 medium-sized orange, zested and juiced
2 tablespoon balsamic vinegar
Topping
1¼ cup whole wheat flour
½ cup rolled oats
1 cup brown sugar
1¼ stick butter, cut into pea-sized pieces
1 teaspoon vanilla extract
pinch of salt
1 to 2 tablespoons water
Recipe Preparation
Preheat the oven to 350°F
Place the ingredients from the filling in a large bowl. Stir until well combined. Spoon the filling into 8 individual ramekins or 1 wide, shallow baking dish.
In a food processor, combine the flour, oats and brown sugar, and pulse to combine.
Add the butter, vanilla and salt and pulse until the mixture looks dry and crumbly.
Add 1 tablespoon of water and pulse until the mixture starts to come together and look crumbly (an additional tablespoon may be needed).
Crumble the topping over the filling.
Bake until the filling is hot and bubbly all the way through.
Bake for 25 to 30 minutes. The topping should be crispy and light brown.
