Strawberry and rhubarb casserole
Description
Delicious baked treat for the whole family. Juicy strawberry and rhubarb casserole — a true taste of summer. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Preheat the oven with the rack in the center to 175 degrees. Line the baking pan with parchment paper or a silicone mat, then place the pan on a baking sheet. Finely chop the ginger and walnuts. In a large bowl, mix flour, brown sugar, oats, ground ginger, salt, and cinnamon. Add walnuts and chopped ginger, then pour in melted butter. Using a fork, mix all ingredients. Spoon half of the mixture into the pan and level it. Prepare the filling. Peel and cut rhubarb into 1 cm thick pieces.
- 2
Step 2
2. Place the pieces of rhubarb on top of the dough in the pan. Peel and slice the strawberries. Dissolve the starch in cold water and set aside.
- 3
Step 3
3. Place the strawberries, sugar, and ginger in a medium saucepan and mash the berries into a puree using an immersion blender or pastry cutter. Set the saucepan over medium heat and cook, stirring, until the mixture comes to a boil. Stir the dissolved cornstarch into the saucepan and whisk vigorously, bringing the mixture back to a boil. Cook, stirring constantly, until the mixture thickens, about 3 minutes. Remove the saucepan from the heat, stir in the vanilla extract, and pour the filling over the rhubarb.
- 4
Step 4
4. Evenly spread the remaining dough on top, breaking it apart with your fingers. Place the pan in the oven and bake for 45–60 minutes, until the top turns golden and the strawberry mixture begins to bubble. Let the cobbler cool, then serve warm or at room temperature.