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A seasonal dessert using fresh fruit.



5 cups rhubarb, cut into 1cm pieces
2 cups strawberry halves
1/3 cup orange juice
1 1/2 tsp. grated orange peel
3/4 c sugar
2 Tbsp. flour
1/4 tsp. ground nutmeg
1/2 tsp. ground cardamom


2 cups oats
2 cups flour
2 cups brown sugar
1/2 tsp. nutmeg
200 grams margarine


A note about preparing Rhubarb: Stalks should be more red than green. The stalks should be stiff. Clean it well and cut off the ends. Remove all leaves.

1. Mix all the ingredients together for the filling. You can use less rhubarb or more strawberry, depending on your taste.

2. For the topping, mix all the dry ingredients together, and then mix in the margarine. Best to use your hands here. Mix it together until the mixture is uniform and no large clumps remain.

3. Grease a 9 x 13 pan. Put a thin layer of the topping along the bottom of the pan, add the filling, then cover with a thicker layer of the topping.

4. Place in the oven at 375 until the filling is bubbling, at least 45 minutes. Serve hot.