My mom, Nancy, loves rhubarb. And pecans. She loves pecans! And she is coming to Texas to visit, so I am making her this dessert that is sweet and tart and crunchy and easy to make. Serve it with a dollop of whipped cream or a scoop of ice cream.
I know she will love it and hope you do too!
I adapted this recipe from The Foster’s Market Cookbook by Sara Foster.
Ingredients
Crunchy Topping
- 1 cup rolled oats
- 1 cup flour
- 1/2 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon salt
- 12 tablespoons cold butter, cut into small pieces
Servings: hungry friends
Instructions
- Make the filling. In a large bowl, mix together rhubarb, strawberries, sugar, cornstarch, flour, ginger, lemon zest, and lemon juice. Mix until dry ingredients have dissolved then cover and set aside.
- Make the topping. In a large bowl, mix together oats, flour, brown sugar, cinnamon, cloves and salt. Cut in butter until size of small peas.
- Prepare a 12-inch camp Dutch oven with a light coat of oil or butter. Pour fruit filling into the bottom of the oven and spread out evenly. Sprinkle toping over the fruit.
- Make a circle of 10-11 hot charcoals and place Dutch oven over the coals. Add 16 hot charcoals to the lid, making a circle around the edge. Bake at 375 degrees Fahrenheit for about an hour or until fruit is bubbling up and topping is golden brown
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