Coconut Strawberry Rhubarb Oatmeal Bake

 Thanks Pat for recommending this yummy rhubarb recipe.  

I tried the version with the eggs today which is more like a cobbler 

but will be trying this combination as a crisp in the near future.  

Yummy!

Recipe

Preheat oven to 350 degree.  Grease a 9 x 13 inch baking dish.

Filling

10 cups of 1/3 inch thick rhubarb pieces

4 cups sliced strawberries

1 1/4 cup white sugar

1/2 cup packed brown sugar

1/3 cup cornstarch

To make the filling, in a large bowl, place all of the filling ingredients.  

Toss them together to coat the fruit evenly.  

Spoon into the prepared baking dish and spread out in an even layer.

Topping

2 cups flour

2 cups packed brown sugar

1 cup rolled oats

1 cup sweetened shredded coconut

2 well beaten eggs (omit for crisp version)

1 cup melted butter

 To make the topping, in a medium bowl, mix the topping ingredients until they form a thick, slightly tacky dough.  Drop dollops of dough on top of the fruit filling until the fruit is mostly covered.  (If you wish to make a crisp, omit the eggs and combine the rest of the topping ingredients by hand until crumbly, then sprinkle over the top of the fruit evenly, covering as much of the fruit as you can.)

Bake for 40 to 50 minutes, until the top is browned 

and the fruit has been bubbling for at least 5 minutes.  

Remove and serve warm.

Top with vanilla ice cream and enjoy.

This is best eaten fresh but it will last in the fridge up to 3 days or in your freezer up to 3 months. To warm from frozen, reheat in a 300 degree oven until heated through.