Preheat the oven to 375 degrees F with a rack in the middle. Butter a 10-inch round gratin dish or a 9×9 square baking dish.
Combine the flour, pine nuts, oats, sugar, salt, and pepper together in a bowl. Use a fork to stir in the butter, squeeze into a few patties, then place in the freezer to chill at least ten minutes.
Make the filling by whisking together the cornstarch and sugar in a large mixing bowl. Add the strawberries and rhubarb, and toss until evenly coated. Wait three minutes, add the port and toss again.
Transfer the filling to the prepared pan, remove the topping from the freezer, and crumble across the top of the filling – make sure you have big pieces and small.
Bake for 35 – 40 minutes, or until the topping is deeply golden and the fruit juices are vigorously bubbling. You’ll want to let things cool a bit before serving, 20 – 30 minutes.
Makes 8 – 12 servings
Prep time: 20 minutes, Cook time: 40 minutes
From 101 Cookbooks.
