The astringency of rhubarb and the sweetness of strawberries – like saying goodbye to winter and hello to spring. This always-popular dessert is best served slightly warm and with a generous topping of vanilla ice cream (dairy or dairy-free).Makes 6 Servings
Ingredients
6cupshulled and quartered fresh strawberries
8rhubarb stalks, chopped into ½ inch pieces
4tablespoonscornstarch
⅓cupraw sugar
3tablespoonsRed Crown Pomegranate Reduction
6tablespoonscold butter, cut into ½ inch cubes
¾cupbrown sugar
⅔cupwhole wheat flour
½cuprolled oats
1teaspooncinnamon
¼teaspoonsalt
Instructions
Preheat oven to 375°.
Add berries and rhubarb to shallow baking dish. Toss with cornstarch and sugar. Add pomegranate reduction and stir gently until well incorporated.
Notes
Red Crown Pomegranate Reduction is available at select retailers. Check here to find one close to you.