Filling:
- 6 medium stalks rhubarb, cut into ½” pieces
- 2 C strawberries, hulled and halved lengthwise
- ¾ C sugar
- 2 T flour
Topping:
- 1 C flour
- ½ C old fashioned oats
- 1/3 C sugar
- 1/3 C packed brown sugar
- ½ t cinnamon
- ¼ t salt
- ½ C (1 stick) butter, melted
Preheat oven to 350°F; lightly grease a 2 ½ qt ceramic baking dish. Combine the Stir the rhubarb, strawberries, sugar and flour in a medium bowl, then pour into the baking dish; set aside. Stir together the dry ingredients. Pour in butter and stir with a fork until the mixture is evenly moistened. It will be crumbly. Evenly disperse the topping over the filling and bake 35-40 minutes until topping is brown and filling is bubbly. Serve warm with ice cream.