Submitted by Eileen Hundt 

The combination of strawberries and rhubarb is so good together; it is both sweet from the strawberries and tart from the rhubarb and has the perfect crunchy golden brown, and sweet, oat crumble topping. 

• 1 C. quick oats
• 1/2 C. flour
• 1/2 C. brown sugar
• 1/2 tsp. cinnamon
• 1/8 tsp. salt
• 1/2 C. cold butter or margarine, cut into chunks
• 2 C. fresh rhubarb
• 3/4 C. sugar
• 2 Tbsp. cornstarch
• 4 C. strawberries, rinsed and drained 

In a large bowl, mix oats, flour, brown sugar, cinnamon, and salt. With your fingers or a pastry blender, rub or cut butter into oat mixture until coarse crumbs form. Cover and chill. Rinse rhubarb - trim off and discard green parts of stalks. Cut red parts into 1/2 inch-thick slices. In a large bowl, combine sugar, cornstarch, strawberries, and rhubarb. Pour into a shallow 2-3 qt. baking dish or into 8 individual ramekins and sprinkle evenly with topping mixture. 

Bake at 350 degrees until topping is golden brown and fruit is bubbling, about 45 minutes, for a 2-3 qt. baking dish and about 25 minutes for individual ramekins. Serve warm.