Strawberry Rhubarb Recipe

Preheat and prep

Preheat the oven to 375°F (190°C). Lightly butter or spray a 9-inch round pie dish, 8x8-inch baking dish, or similar shallow baking pan.

In a large bowl, combine the quartered strawberries and 1/2 of the chopped rhubarb (to distribute texture evenly).

Add the granulated sugar, 1 tablespoon of the brown sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt to the fruit. Toss gently until the fruit is evenly coated and the cornstarch is distributed with no visible clumps.

Pour the fruit mixture into the prepared baking dish and spread into an even layer, pressing any large strawberry pieces down slightly so they cook evenly.

In a small bowl, combine the flour, rolled oats, packed brown sugar, and ground cinnamon.

Using your fingertips, a pastry cutter, or two forks, cut the cold butter into the dry mixture until it resembles coarse crumbs with some pea-sized butter pieces. If you prefer a crisper topping, cut the butter until the mixture is mostly sandy with few larger pieces.

Stir in the optional coarse sugar for extra crunch. Sprinkle the streusel evenly over the fruit layer, covering most of the surface but leaving a little fruit exposed so juices can bubble.

Place the baking dish on a rimmed baking sheet to catch any bubbling juices and transfer to the preheated oven.

Bake for 35–45 minutes, until the filling is bubbling thickly in the center and the topping is golden brown. If the topping browns too quickly, tent loosely with aluminum foil for the last 10–15 minutes of baking.

Remove from the oven and let rest at room temperature for 15–20 minutes to allow the filling to set. The filling will thicken as it cools.

Serve warm or at room temperature, topped with a scoop of vanilla ice cream or a dollop of whipped cream if desired, and garnish with fresh mint leaves.