This is a spring favorite, a combination of strawberries and rhubarb. It’s a classic pie combination but a betty is easier to make. If you don’t care for a pie crust, this is even better.
For the filling
3 cups fresh rhubarb cut into 1/4-inch thick slices
3 cups fresh or individually frozen strawberries
1 tablespoon lemon juice
1/4 cup butter, melted
2/3 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoon all-purpose flour
For the topping
6-8 slices firm, not doughy, white bread (French bread works well) to make 3 cups coarse crumbs
1/3 cup brown sugar
1/3 cup butter, melted
1/4 teaspoon cinnamon
Preheat the oven to 350 degrees
- For the filling, toss the rhubarb slices and strawberries with the lemon juice and melted butter.
- Stir the slices with the sugar, cinnamon, nutmeg, and flour until evenly distributed. Spread the coated slices in a 9×9-inch ungreased baking pan.
- For the topping, use a food processor to make 3 cups coarse bread crumbs. The crumbs should be about the size of peas.
- Toss the bread crumbs with the cinnamon and second measure of brown sugar. Drizzle the melted butter over the crumbs and toss again. Spread the topping over the fruit to cover. Cover the top of the pan with aluminum foil.
- Bake for 30 minutes or until the rhubarb is tender when poked with a skewer or toothpick. Remove the foil and bake for an additional 10 to 15 minutes at 350 degrees to make the topping crunchy.
Serve hot or cold with ice cream.