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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. Stir together preserves and cinnamon (or nutmeg) in a large bowl. Add strawberries and rhubarb; stir gently to coat. Add flour; stir gently until combined. Spoon into a 9-inch pie plate. Bake, uncovered, for 20 minutes.
Meanwhile, stir together oats and cornmeal in a small bowl. Stir in honey and vanilla until combined. Sprinkle over strawberry mixture. Bake, uncovered, for about 20 minutes or until topping is golden brown and fruit is tender and bubbly.
Cool about 20 minutes before serving. Serve warm.