This recipe is "a nice change of pace from strawberry rhubarb pie," writes Marialisa Calta in "Fresh from Vermont," a collection of seasonal recipes from the New England Culinary Institute and chef David Miles.
Ms. Calta suggests serving it in parfait glasses for an elegant effect. 3 cups rhubarb, cut into 1/2-inch lengths 2 cups strawberries, quartered 3/4 to 1 cup sugar, depending on ripeness of berries 6 tablespoons flour Pinch of salt Pinch of grated lemon zest 1/4 cup rolled oats 1/4 cup flour 1/4 cup brown sugar 4 tablespoons butter 1/4 cup lightly toasted pecans, chopped Pinch of cinnamon
Preheat oven to 375 degrees F. Rub 8-inch-square baking pan with butter.
In a large mixing bowl, combine rhubarb, berries, sugar, flour, salt, and zest. Mix well and turn into baking pan.
In another large mixing bowl, combine oats, flour, brown sugar, butter, pecans, and cinnamon and spread over fruit mixture.
Bake for 30 minutes or until filling is set and topping is browned. Let cool until warm.
Top with whipped cream or ice cream.