Description
A sweet and tangy dessert featuring fresh strawberries and rhubarb topped with a golden biscuit-like crust. Perfect for spring and summer gatherings.
Ingredients
Units
Scale
- 2 cups chopped rhubarb
- 2 cups sliced strawberries
- 3/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/4 cup granulated sugar (for topping)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter, chilled and cubed
- 1/3 cup milk
- 1 tbsp coarse sugar (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, combine rhubarb, strawberries, 3/4 cup sugar, cornstarch, and vanilla extract. Mix well and transfer to a greased 8-inch baking dish.
- In another bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt.
- Cut in the butter until mixture resembles coarse crumbs.
- Add milk and stir just until combined to form a soft dough.
- Drop spoonfuls of the dough over the fruit mixture, covering as much as possible.
- Sprinkle with coarse sugar if desired.
- Bake for 35–40 minutes or until the topping is golden and fruit is bubbly.
- Let cool slightly before serving.
Notes
- Best served warm with vanilla ice cream or whipped cream.
- You can use frozen fruit, but thaw and drain well.
- Adjust sugar based on the tartness of the rhubarb.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 22g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg