2 cans Oregon Specialty Fruit™ Rhubarb in Strawberry Sauce
¼ teaspoon finely grated orange zest
1 tablespoon plus 1/2 cup all-purpose flour
1/2 cup packed light-brown sugar
3/4 cup rolled oats
1/2 cup (1 stick) cold unsalted butter, cut into pieces
- Preheat oven to 400 degrees. Pour rhubarb and strawberry sauce into a 9-inch pie pan or a 1-quart baking dish. Add orange zest and 1 tablespoon flour. Stir well. Place dish on a baking sheet.
- In a bowl, combine remaining ½ cup flour, sugar, oats and salt. Add butter and rub in with fingertips until mixture comes together in moist clumps.
- Sprinkle topping over fruit and bake until golden, about 25 minutes. Let cool about 20 minutes. Serve with ice cream or whipped cream.
Makes 8 servings.