My mom, Nancy, loves rhubarb. And pecans. She loves pecans! And she is coming to Texas to visit, so I am making her this dessert that is sweet and tart and crunchy and easy to make. Serve it with a dollop of whipped cream or a scoop of ice cream.
I know she will love it and hope you do too!
I adapted this recipe from The Foster’s Market Cookbook by Sara Foster.
Ingredients
Crunchy Topping
- 1 cup rolled oats
- 1 cup flour
- 1/2 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon salt
- 12 tablespoons cold butter, cut into small pieces
Servings: hungry friends
Instructions
- Make the filling. In a large bowl, mix together rhubarb, strawberries, sugar, cornstarch, flour, ginger, lemon zest, and lemon juice. Mix until dry ingredients have dissolved then cover and set aside.
- Make the topping. In a large bowl, mix together oats, flour, brown sugar, cinnamon, cloves and salt. Cut in butter until size of small peas.
- Prepare a 12-inch camp Dutch oven with a light coat of oil or butter. Pour fruit filling into the bottom of the oven and spread out evenly. Sprinkle toping over the fruit.
- Make a circle of 10-11 hot charcoals and place Dutch oven over the coals. Add 16 hot charcoals to the lid, making a circle around the edge. Bake at 375 degrees Fahrenheit for about an hour or until fruit is bubbling up and topping is golden brown
Share this Recipe
Powered byWP Ultimate Recipe