To soften the acid of rhubarb, Aina Garten combines it with sweet juicy strawberries. This is the basis of her gorgeous dessert with a crust of butter-soaked oatmeal with brown sugar which served with a spoonful of vanilla ice cream. Share with friends: 
Time: 1 hour. 25 minutes Complexity: easy Servings: 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 4 tbsp. (4-5 petioles) diced 2.5 cm. Fresh rhubarb
- 4 tbsp. peeled and halved (if large) fresh strawberries
- 1 and 1/4 Art. granulated sugar
- 1.5 tsp grated orange peel
- 1 tbsp. l corn starch
- 1/2 tbsp. freshly squeezed orange juice
- 1 tbsp. premium wheat flour
- 1/2 tbsp. light brown sugar (tamp lightly)
- 1/2 tsp coarse salt
- 1 tbsp. instant oat flakes
- 12 tbsp. l (165 gr.) Diced chilled butter
- Vanilla Ice Cream
Recipes with similar ingredients: Rhubarb, Strawberry, Orange zest, premium flour, brown sugar, flakes of oatmeal, vanilla ice cream, shortbread dough, struzel
Recipe preparation:
- Preheat the oven to 180 ° C. In a large bowl, mix the rhubarb, strawberries, 3/4 tbsp. granulated sugar and lemon zest. In a measuring cup dissolve corn starch in orange juice and mix with fruit. Pour the mixture into a baking dish 20×28 cm. And put it on a baking sheet covered with parchment paper.
- For the top layer in the bowl of the electric mixer, setting a nozzle for shortcrust pastry, mix the flour remaining 1/2 tbsp. granulated sugar, brown sugar, salt and oatmeal. By setting mixer at low speed, add oil and whisk until dry the ingredients do not get wet, and the mixture does not turn into crumbs. Sprinkle the surface of the fruit so that it is completely covered crumbs, and bake for 1 hour, until the juice boils, and the crust will not become golden brown. Serve warm with ice cream. You you can add almond to this strawberry-jealous pie topping.
