Tuesday, May 17, 2016


2 pounds rhubarb stalks
2 pounds strawberries
½ cup granulated sugar
1 tablespoon cornstarch
½ cup orange juice
¼ teaspoon cinnamon
⅛ teaspoon nutmeg
1 cup quick oats
½ cup light brown sugar
¼ teaspoon nutmeg
¼ teaspoon cinnamon
⅛ teaspoon salt
½ cup softened salted butter

Trim the leaves and bottoms of the rhubarb stalks, then discard the trimmings.
Peel the outer husk of the stalks if they’re tough.
Cut the rhubarb into half-inch or one-inch pieces and put them in a large bowl.
Hull the strawberries then cut them in half. Put them in with the rhubarb.
Sprinkle the sugar over the top, add the cinnamon and nutmeg, and toss everything together.
Add the fruit mixture to the slow cooker.
Dissolve the cornstarch in the orange juice, then pour it over the fruit in the slow cooker. Stir.
Cover and heat on low for about 3 hours, or until the fruit is soft and the juice is bubbly and thick.
When the fruit is finished, combine the oats, brown sugar, nutmeg, cinnamon and salt in a medium-sized bowl.
Add the butter and mix it all until everything is combined.
Spread the mixture flat in a skillet on the stove.
Heat over medium heat until the butter melts completely and sizzles. Let it cook for about 5 minutes or until golden on the bottom.
Flip it over, breaking it up to brown the bottom. Cook it for another four or five minutes until everything is deep brown.
Drain the oatmeal topping on paper towels, crumble and store in an airtight container in the fridge.

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