6 quarts + 1.25 cups of Strawberries (or assorted berries)
3 quarts of Rhubarb (or additional berries)
1 quart + 2 cups of Sugar
3-3/4 cups of All Purpose Flour
3 TB of Cinnamon
of Crumb Crust:
2 quarts + 1 cup of Oatmeal
3 cups of Barley Flour
1-1/2 tsp of Salt
3 cups of Brown Sugar, packed
3 cups of Walnuts (optional)
1-1/2 cups (1-1/4 cups if oil) of Margarine or Oil
Steps
Combine berries, rhubarb, sugar, flour, and cinnamon in a large bowl. Stir to combine.
Pour berry mixture into steam table pans (20x12x2.5).
In a separate bowl, combine oatmeal, barley flour, brown sugar, walnuts, and margarine or oil in a food processor fitted with a steel blade. Process for 1-2 minutes until mixture is fully combined and crumbly in texture.
Dump crumb topping into steam table pans with berries and spread evenly over berry mixture.
Bake: Conventional Oven at 350°F for 50-60 minutes; Convection Oven at 325°F for 40-45 minutes.
May be served cool or lukewarm. Cut each pan into 5"x5" squares or scoop a small 1-cup serving per person.
Notes: You may replace walnut with any type of nut. Berries & rhubarb may be fresh or frozen.
