2 lb. rhubarb
3 c. strawberries, quartered
2/3 c. sugar
1/4 c. instant tapioca
1 lemon, zest & juice
1/2 to 1 tsp. cinnamon
Dash salt

TOPPING:

1 1/2 c. flour
3/4 c. brown sugar
3/4 c. chilled butter
1/2 c. chopped walnuts

Mix rhubarb, strawberries, sugar, tapioca, lemon zest, lemon juice, cinnamon and salt. Spread in 9 x 13 inch baking dish.

For topping, mix flour and sugar. Blend in butter like for pie crust until crumbly. Add nuts and sprinkle over fruit mix. Bake at 375 degrees for 40 to 45 minutes.