This spring fruit dessert is made with fresh rhubarb, strawberries, sugar, lemon juice, rolled oats, flour, and butter.

Serves: 10

Preparation time: 10 minutes

Cooking time: 40 minutes

Ingredients:

For the filling:

• 3 cups sliced fresh rhubarb or thawed frozen rhubarb
• 3 cups quartered fresh strawberries
• 4 tablespoons granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• ¼ teaspoon salt

For the topping:

• ½ cup old fashioned rolled oats
• ½ cup lightly packed light brown sugar
• 1/3 cup whole wheat pastry flour
• ¼ cup unsalted butter softened

Directions:

• Preheat your oven to 350 degrees F.
• Grease a 7 by 11-inch baking dish with cooking spray.
• In a large bowl, combine all the ingredients of filling and mix well.
• Transfer to the greased baking dish.
• In a medium bowl, combine rolled oats, brown sugar, flour, and butter and mix until thoroughly combined.
• Spread the rolled oats mixture evenly over rhubarb and strawberry mixture.
• Bake for 40 minutes or until the topping is golden.
• Remove from the oven and let it cool on a wire rack for 5 minutes.
• Serve it warm or at room temperature.