- flour - 1 cup
- light brown sugar - 1 cup
- oat flakes - 3/4 Cups
- Ground ginger - 1/2 Teaspoon
- salt - 1 pinch
- ground cinnamon - 1 pinch
- walnuts - 1/2 cup
- ginger - 1/4 cup
- chopstick of melted and chilled butter - 1 Piece
- rhubarb - 450 grams (4-5 stems) stuffing)
- cornstarch - 3 st. spoons (filling)
- cold water - 1/2 cups (filling)
- strawberries - 3 cups (filling)
- sugar - 1 cup (filling)
- Ground ginger - 1/2 Teaspoon (stuffing)
- extract of vanilla - 1 teaspoon (filling)
1. Preheat the oven with a stand in the center to 175 degrees. Fill the form with parchment paper or silicone rug, place the form on a baking tray. Finely chop ginger and walnuts. Mix the flour, brown sugar, oat flakes, ground ginger, salt and cinnamon in a large bowl. Add walnuts and chopped ginger, then pour melted butter. Using a fork, mix all the ingredients. Spoon half of the mixture into a mold and level it. Make a stuffing. Peel and cut the rhubarb into pieces 1 cm thick. 2. Put the pieces of rhubarb over the dough in the form. Peel and cut the strawberries. Dissolve the starch in cold water, set aside. 3. Put the strawberries, sugar and ginger in a medium saucepan and grind the berries to a smooth consistency with an immersion blender or dough cutter. Put the pan on medium heat and, stirring, bring to a boil. Pour the dissolved starch into a saucepan and whip with whisk, again bring to a boil. Cook, stirring, until the mixture thickens, about 3 minutes. Remove the saucepan from the heat, stir with vanilla extract and pour the filling over the rhubarb. 4. Evenly put the remaining dough on top, smashing it with your fingers. Put the form in the oven and bake for 45-60 minutes, until the top of the golden color, until the strawberry mixture begins to bubble. Allow the casserole to cool and serve warm or at room temperature.
Servings: 10