Ingredients

• 1.25 cups all-purpose flour
• 1 cup slivered almonds
• 1.75 cups sugar
• 0.5 cups butter
• 2 teaspoons lemon zest
• 0.5 teaspoons salt
• 6 cups fresh strawberries
• 4 cups rhubarb
• 0.25 cups cornstarch
• sweetened whipped cream or vanilla ice cream

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 For topping, stir together flour, almonds, 3/4 cup sugar, melted butter, lemon zest, and 1/4 teaspoon salt in a medium bowl until clumps form. Cover and chill topping while preparing filling.
3. 3 For filling, combine strawberries and rhubarb in a very large bowl. In a small bowl stir together remaining 1 cup sugar, cornstarch, and salt; add to fruit and toss well to combine.
4. 4 Transfer filling to a 3-quart rectangular baking dish. If using frozen fruit, let fruit mixture stand for 45 minutes at room temperature.
5. 5 Cover filling with topping.
6. 6 Bake in the preheated oven until fruit is bubbly in the center and topping is golden, about 1 hour (1 1/2 hours if using frozen fruit). If topping is browning too quickly, cover with foil during the last 30 minutes of baking time.
7. 7 Let stand for 30 minutes before serving. Serve warm or at room temperature. If desired, serve with whipped cream or ice cream.

Nutrition per serving