• 1 cup cold heavy whipping cream
  • 1/4 cup powdered sugar
  • 4 tsp. (divided) Vanilla Powdered Chai Tea Latte Concentrate
  • 3/4 cups granulated sugar
  • 3 tablespoons corn starch
  • zest of one orange
  • 4 cups sliced rhubarb
  • 4 cups sliced strawberries
  • 1 cup quick oats
  • 1 cup packed light brown sugar
  • 1 cup all-purpose flour
  • 1/2 salt
  • 1/2 cup unsalted butter, cubed and softened


In a large chilled bowl add cold whipping cream, powdered sugar and 2 tsps. Oregon Chai Vanilla Powdered Mix®. Whisk to soft peaks. Cover and refrigerate until ready to use. Preheat oven to 350°. Whisk together granulated sugar, cornstarch, and orange zest in a large bowl. Add sliced rhubarb and strawberries, toss to coat completely. Add mixture to 8”x 8” baking dish. Add quick oats, brown sugar, all-purpose flour, salt and remaining chai mix to a large bowl. Mix until all ingredients are incorporated. Cut in softened butter until mixture just starts to come together. Sprinkle crumble topping on strawberry rhubarb mixture in baking dish. Bake for 45 mins, or until there are thick bubbles on the perimeter of the dish and the topping is golden brown. Cool for 15 minutes and top with chai whipped cream.