How to turn a strawberry rhubarb crumble into a summer treat

Chef Paul Lillakas took a strawberry-rhubarb crumble and turned it into a summertime treat with his Strawberry Rhubarb Compote with Ice Cream and Salted Caramel Oat Topping.

Strawberry Rhubarb Compote with Ice Cream and Salted Caramel Oat Topping

Hands on time: 30 minutes
Total Time: 30 minutes
Makes: 8 servings

Ingredients:

Strawberry Rhubarb Compote:
4 cups hulled and halved summer strawberries
1 1/2 cups thinly sliced rhubarb
2 cups water
3/4 cup granulated sugar
2 1/2 tbsp cornstarch

Salted Caramel Oat Topping:
1/2 cup packed dark brown sugar
2 tbsp water
1/4 cup unsalted butter, cut into pieces
1/4 tsp sea salt
1 1/2 cups rolled oats

Vanilla Ice Cream

Directions:
In medium pot combine strawberries, rhubarb, water and sugar; stir to mix. Bring to a simmer over medium heat.

Cook, stirring occasionally, until strawberries have broken down slightly, about 10-15 minutes.

In small bowl, whisk together cornstarch and 2 1/2 tbsp cold water until no lumps remain. Stir into strawberry mixture. Bring to a boil, reduce to a simmer and cook for 5 more minutes.

Salted Caramel Oat Topping: Meanwhile, in large nonstick over medium heat, combine sugar and water; stir to combine. Let come to bubble, about 1-2 minutes. Stir in butter and salt. Cook, stirring, until bubbling, about 1 minute more. Reduce heat to low. Stir in oats. Continue to cook, stirring constantly and scraping bottom of pan, until golden brown. Move to a bowl.

To serve, scoop vanilla ice cream into bowls, spoon warm compote over ice cream and top with oats.

Enjoy immediately!