This is a great dessert for rhubarb lovers. The recipe was tested with hothouse rhubarb. Pink hothouse rhubarb is sweeter than the green outdoor variety. Adjust sugar depending on the type you have.

Servings: 4, with leftovers

Ingredients

• 4 cups chopped rhubarb, cut into 2-inch pieces
• 2 cups sliced strawberries
• 1/2 cup brown sugar
• 1 tsp ground ginger
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 2 tbsp grated orange rind
• 1 tbsp cold butter, cubed

Topping:

• 1/2 cup brown sugar
• 1/2 cup all-purpose flour
• 3/4 cup granola or rolled oats
• 1/2 cup butter

Method

Preheat oven to 375 F.

Combine rhubarb, strawberries, brown sugar, ginger, cinnamon, nutmeg, orange rind and butter in a large bowl. Toss to combine. Pour into an 8 x 8 metal baking dish.

Mix together sugar, flour and granola. Cut in the butter with a pastry knife until the mixture looks crumbly. Sprinkle topping over baking dish, making sure the whole surface is covered.

Bake for 35 to 40 minutes or until the top is browned and the rhubarb syrup is bubbling.