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Ingredients

Crumb Topping:

Fruit Mixture:

Directions

  • Heat oven to 350 degrees F.

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Crumb Topping:

  • In a medium-size bowl, stir together the flour, old-fashioned rolled oats, light-brown sugar, glazed walnuts, cinnamon and ginger until well blended. Stir in the melted butter until the mixture is evenly moistened and crumbly.

Fruit Mixture:

  • Coat 2-quart oval baking dish with nonstick vegetable-oil cooking spray. In the baking dish, mix together the rhubarb and strawberries. In a small saucepan, stir together the granulated sugar, light-brown sugar, cornstarch, water and white wine until the mixture is smooth. Over medium-high heat, cook the sugar mixture, stirring occasionally, until it thickens, about 3 minutes. Pour over the rhubarb mixture, and stir to mix. Top evenly with the crumb mixture.

  • Bake in 350 degree F oven until the center of the filling is bubbly and the topping is browned, about 1 hour.

  • If desired, serve with a dollop of whipped cream or a scoop of vanilla ice cream. Makes 8 servings.

Nutrition Facts

352 calories; 13 g total fat; 23 mg cholesterol; 55 mg sodium. 56 g carbohydrates; 4 g protein;

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