A classic spring time dessert perfect for enjoying fresh rhubarb and strawberries. Although don't hesitate to use frozen fruit so you can enjoy this delicious dessert any time of year.
Combine rhubarb, strawberries and vanilla in bottom of 8x8 inch (20x20 cm) baking dish.
In small bowl mix sugar, cornstarch and cinnamon. Stir in to fruit. Set aside.
In medium bowl, mix dry topping ingredients.
Use a pastry blender or fingers cut butter into the dry topping ingredients until well distributed and crumbly.
Sprinkle topping over fruit and bake for 40 to 45 minutes. The filling should be bubbling and the top should start to turn golden brown.
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Notes
Use fresh or frozen fruit. If using frozen fruit, no need to thaw, just remove any ice crystals if present.To freeze - freeze before baking. Wrap well and freeze for up to 3 months. Thaw before baking as instructed above.See full post for tips on how to make a vegan or gluten free version.