Yield: 4 servings
Total Time: 1 hour 20 minutes.
GATHER THE GOODS
12 ounces strawberries, halved
9 ounces rhubarb, sliced 1 inch thick
zest from 1 lime
1/2 cup (73 g.) + 2 tablespoons coconut palm sugar, divided
2 teaspoon cornstarch
1 teaspoon vanilla bean paste
1 1/2 cups (167 g.) rolled oats
1/2 cup (66 g.) all purpose flour
1/4 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) cold unsalted butter
whipped cream, for serving
MAKE IT
Position rack in the center of the oven and preheat to 350°.
In a medium bowl combine strawberries, rhubarb, lime zest, 2 tablespoons sugar, cornstarch, and vanilla bean paste. Pour into prepared baking dish.
In another medium bowl combine oats, flour, 1/2 cup sugar, salt, and butter. Using your finger tips press butter into dry mixture until small beads of butter form. You should be able to press the mixture together and compact it to form large crumbs.
Layer the crumbs over the fruit mixture. Bake until the fruit cooks down and the crumbs turn crispy and golden brown, about 50 to 55 minutes.
Cool slightly and serve with a large dollop of whipped cream!
