Courtesy of Effie’s Oatcakes
1 9 inch pie plate or gratin dish
1 t. butter
3 c. rhubarb cut ½ in pieces
2 c. strawberries cut in half
3/4 c. sugar
¼ t. grated nutmeg
1 T. cornstarch
1 pkg. Effie’s Oatcakes
3 T. melted butter
- Pre-heat the oven to 350 degrees.
- Butter the sides and bottom of the gratin or pie dish.
- In a bowl combine the rhubarb, strawberries, sugar and nutmeg. Toss the fruits to macerate then add the cornstarch and toss to coat. Set aside.
- In the meantime place the Oatcakes in the bowl of a food processor or Cuisinart and pulse to a coarse crumb. Transfer to a bowl and toss with the melted butter forming a moist meal.
Pour the rhubarb filling into the buttered gratin dish and top with the Oatcake topping.
Bake at 350 degrees for 40-45 minutes or until there are syrup-y bubbles oozing to the top.
- Cool and serve.