Made with Heeman's Strawberries
Preheat oven to 350°F (180°C). Prepare a 9×9” (22.5×22.5cm) square pan with nonstick cooking spray.
Combine in a large bowl for crust; flour, oatmeal, brown sugar, butter and cinnamon. Using a fork or pastry blender, mix until crumbly.
Press half of the mixture into prepared pan. Layer rhubarb and strawberries over crust; set aside.
To make filling, in a saucepan combine sugar, water, and cornstarch. Cook and stir over medium heat until thick and clear. Add vanilla; stir until well blended. Pour over fruit mixture. Top with remaining half of crumbs.
Bake 50-60 minutes. Remove from oven.
Cut into squares when cool, adding a scoop of ice cream if desired.
For another seasonal fruit variation: add 2 cups/500 mL peaches and 2 cups/500 mL raspberries – fresh or frozen, instead of the 4 cups of strawberries and rhubarb and omit the 1 tsp/5 mL of vanilla extract.
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