Strawberry plants produce attractive fruit with fine flavor. Strawberries have a very high vitamin C content and are versatile as a dessert food. Most cultivars of strawberries are well suited to freezing and processing, as well as for fresh use. Many people enjoy eating the fresh-picked fruit. Strawberries are also excellent for jams, jellies and pies. Freshly sliced and sugared strawberries are excellent when served chilled either alone or over shortcake or ice cream. In addition, strawberries contain many antioxidants, which have anticancer properties.
4 cups fresh Rhubarb, 1-inch diced (4-5 stalks)
4 cups fresh strawberries, hulled and halved, if large
1 ¼ cups sugar
1 ½ tsp. grated orange zest
1 T. cornstarch
½ cup freshly squeezed orange juice
1 cup all-purpose flour
½ cup light brown sugar, lightly packed
½ tsp. kosher salt
1 cup quick-cooking (not instant) oatmeal
12 T. (1 ½ sticks) cold, unsalted butter, diced
Vanilla ice cream for serving.
Preheat the oven to 350 degrees. For the fruit, toss the rhubarb, strawberries, ¾ cup of the sugar, and orange zest together in a large bowl. Dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour mixture into 8-by-11-inch baking dish and place it on a sheet pan to catch anything that bubbles over.
For topping, in the bowl of an electric mixer, combine the flour, the remaining ½ cup sugar, brown sugar, salt, and oatmeal. With the mixer on low speed, add butter and mix until the ingredients are moist and mixture is crumbly. Sprinkle the topping over fruit, covering completely, and bake for 1 hour, until fruit is bubbling and topping is golden brown. Serve warm with ice cream.