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.

Sarah Epperson
Source: EatingWell.com, February 2019




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

151.4 calories; protein 1.6g 3% DV; carbohydrates 26.3g 9% DV; exchange other carbs 2; dietary fiber 2.4g 10% DV; sugars 17.4g; fat 5.2g 8% DV; saturated fat 2.9g 15% DV; cholesterol 12.2mg 4% DV; vitamin a iu 184.8IU 4% DV; vitamin c 30.3mg 51% DV; folate 15.9mcg 4% DV; calcium 42.3mg 4% DV; iron 0.4mg 2% DV; magnesium 14.6mg 5% DV; potassium 193.3mg 5% DV; sodium 60.8mg 2% DV; thiaminmg 3% DV; added sugar 15g.