Tart rhubarb and sweet strawberries turn tender in their own juices beneath a brown sugar and oat crumble topping. This spring-inspired dessert comes together quickly without pie crusts to unroll; the tender fruit cooks quickly to make this a great last-minute dessert option too. Serve warm for the most luscious texture. Source: EatingWell.com, February 2019

Sarah Epperson




Instructions Checklist
  • To prepare filling: Preheat oven to 350 degrees F. Coat an 11-by-7-inch baking dish with cooking spray.

  • Combine strawberries, rhubarb, granulated sugar, cornstarch, lemon juice and salt in a large bowl; transfer to the prepared baking dish.

  • To prepare topping: Combine brown sugar, oats, flour and butter in a medium bowl; stir until thoroughly combined. Crumble the topping evenly over the strawberry-rhubarb mixture.

  • Bake the cobbler until the topping is golden, 35 to 40 minutes. Cool on a wire rack for 5 minutes; serve warm or at room temperature.

Nutrition Facts

151 calories; 5.2 g total fat; 2.9 g saturated fat; 12 mg cholesterol; 61 mg sodium. 193 mg potassium; 26.3 g carbohydrates; 2.4 g fiber; 17 g sugar; 1.6 g protein; 185 IU vitamin a iu; 30 mg vitamin c; 16 mcg folate; 42 mg calcium; 15 mg magnesium; 15 g added sugar;