This is a cherished recipe from my dear friend and artist, Diane Devine. Not only is Diane an accomplished watercolor artist, but her earlier career included fine catering. One of my favorite things about her vibrant paintings is that they usually include flowers and some wonderful pastry or fruit — and she bakes all of the 'props' for her paintings!
INGREDIENTS:
Filling
2 cups rhubarb, cut into 1/2 inch pieces
2 cups strawberries, cut into 1/2 inch pieces
1/2 cup sugar
1/4 cup orange juice
Topping
1 cup flour
1 cup rolled oats
1/3 cup sliced almonds (optional)
1/3 cup brown sugar
1/3 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
6 ounces butter
METHOD:
Combine rhubarb and strawberries with sugar and orange juice. Place in greased baking dish.
Place all topping ingredients in mixing bowl and mix until butter is mixed in and the mixture is crumbly.
Bake at 350° for 35-40 minutes or until bubbly. Serve with scoop of vanilla bean ice cream.