4 stalks of rhubarb-diced
3 cups strawberries-quartered
juice of a lemon
1/4 cup of sugar
3 teaspoons of cornstarch
pinch of nutmeg
pinch of cinnamon
For the Topping
1 cup flour
1 teaspoon baking powder
1 tablespoon brown sugar
3 tablespoons of raw sugar
zest of one lemon
1/4 cup melted butter (optional)
1 tablespoon of olive oil
1/4 cup walnuts (any nut of your choice would work)
Preheat oven to 350'
Add rhubarb and strawberries to a casserole dish - tossing with sugar, corn starch, nutmeg, and cinnamon. Squeeze in lemon juice and stir. set aside.
In a small bowl combine all topping ingredients except walnuts. Use your hands and scatter the toppings evenly over fruit. Sprinkle with walnuts.
Bake for 45 minutes.
Enjoy with vanilla ice cream
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