4 c. rhubarb, cut in 1/2 inch pieces
1 1/2 c. sliced strawberries
1 c. sugar
1 tbsp. lemon juice
1 tbsp. quick cooking tapioca Combine rhubarb, strawberries, sugar, lemon juice and tapioca in 8 x 8 x 2 inch dish. Sprinkle topping mixture (recipe below) over fruit. TOPPING RECIPE: 2/3 c. all-purpose flour
1/2 c. quick cooking oatmeal
1/4 c. nuts, chopped
3 tbsp. brown sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 c. butter Combine flour, oats, nuts, brown sugar and spices in mixing bowl. Cut in butter with pastry blender. Put on fruit and bake at 35 degrees for approximately 45 minutes to 1 hour. | 
