When we were visiting our friends Tina & Magnus in Sweden, Tina made this wonderful dessert for us: rhubarb and strawberries topped with an oats crust and baked in the oven. I watched her making it and took some photos, and thought it was delicious so I got her permission to share the recipe with you.
For those of you who can read Swedish this should suffice, but for the rest here is the step by step in English. I’ve increased the quantities in the non-metric equivalent a bit to avoid things like “5/6 cup”.
For the oats crust
200 ml rolled oats (1 cup)
200 ml vanilla-infused sugar (created by keeping vanilla beans in the sugar jar) (1 cup)
180 ml all-purpose flour (0.9 cup)
1/2 tsp baking powder
125 grams butter (11 Tbsp)
50 ml whipping cream (1/4 cup)
50 ml corn syrup (1/4 cup)
For the filling
500 grams (1.1 lbs) rhubarb
500 grams (1.1 lbs) strawberries
2 Tbsp sugar
1 Tbsp corn starch (maizena)
250 ml (1 cup) whipping cream
2 Tbsp vanilla-infused sugar
Preheat the oven to 150C/300F.
Cut the rhubarb into 1 cm (1/3 inch) slices. Rinse and hull the strawberries and cut them into halves or quarters. Put rhubarb and strawberries in an oven-proof pie dish and sprinkle with sugar.
Use a sieve to sprinkle with corn starch as well.
Mix oats, flour, sugar, and baking powder in a bowl.
Let the butter melt in a small saucepan. Add syrup and whipping cream.
Add the butter mixture to the oats mixture, and stir to blend.
Spread out the mixture on top of the rhubarb and strawberries.
Smooth the topping.
Bake at 150C/300F for 40-50 minutes until golden.
Serve with whipped cream (whip cream with sugar until thick). Can be either served warm (with a soft topping) or at room temperature (with a crispy topping).