Rhubarb is just coming into season and it's always a treat in our home. Pairing it with its soul mate, strawberries, makes this simple dessert a true sign of spring.
- 2 c. quartered fresh strawberries
- 2 c. diced fresh rhubarb
- 2/3 c. sugar
- 3 T. quick cooking tapioca
- 1/2 c. sweet red wine
- 1 tsp. vanilla extract
- 1/2 c. rolled oats
- 1/2 c. flour
- 1/2 c. brown sugar
- 1/2 c. flaked coconut
- 1/2 c. canola oil
Preheat the oven to 350 degrees.
Toss the fruit with the sugar and tapioca and place it in a saucepan. Add the wine and bring to a boil over medium-high heat, stirring often. When the mixture becomes thickened and bubbly, remove from the heat and add the vanilla extract. Pour the mixture into a deep baking dish.
Combine the remaining in a small bowl and sprinkle over the fruit. Bake in the preheated oven for 20 minutes or until the topping is crisp and light golden brown. Serve warm by itself or with vanilla ice cream.
- Yields: 6-8 servings
- Preparation Time: 30 minutes
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