Ingredients
1 cup rolled oats
3/4 cup flour (plus up to 2 tablespoons extra)
1/2 cup light brown sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, melted
1 teaspoon cornstarch
1 tablespoon lemon juice
1 tablespoon white sugar (divided)
2 cups diced rhubarb
1 cup diced strawberries

Instructions

Heat oven to 375 degrees. Lightly grease an 8″ square baking pan, or line with parchment paper.

Mix oats, 3/4 cup flour, brown sugar and salt in a bowl. Pour melted butter over the first four ingredients, and stir until clumps form. If the clumps feel very soft/damp, add the other 2 tablespoons flour. Set aside 1/2 cup of the crumble mixture. Press the remaining crumb mixture evenly into the bottom of the pan.

Spread half the fruit over the crust. Sprinkle it evenly with cornstarch, then lemon juice, and 1/2 tablespoon of granulated sugar. Spread remaining fruit on next, and top with second 1/2 tablespoon sugar. Scatter reserved crumbs on top and bake for 30 to 40 minutes, until fruit is bubbly and crisp portion is golden and smells toasty. It’s best to let these cool in the pan when done.

This recipe can also be doubled, and baked in a 9 by 13″ dish.

The first time I tried this recipe, I was baking with my mom. We made this recipe in the afternoon and ate it, and my mom made it again the same day! ❤

Credit
Adapted from this recipe on the Smitten Kitchen website, recommended by Jenanne.

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Listening
Slumber Party playlist on Spotify, by Lauren Alexandra