6 stalks rhubarb
6 tbsp. sugar
1 1/2 pt. strawberries
2 tbsp. all-purpose flour

ALMOND TOPPING:

1 c. slivered almonds
1 c. packed brown sugar
8 tbsp. (1 stick) butter, cold
1 c. all-purpose flour
1/8 tsp. salt
Serve with vanilla ice cream or whipped cream

Preheat oven to 350 degrees. Toast almonds in preheated oven until lightly browned 6-8 minutes. Cool and chop coarsely. Combine 1 cup flour, brown sugar, salt and almonds in a mixing bowl. Cut butter into 1/4 inch pieces and add to flour mixture. Rub the mixture between the palms of the hands, to crumble the butter, peel rhubarb cut in 3/4 inch pieces. Cut berries in half.

Toss fruit together with sugar and 2 tablespoons flour. Place fruit in 6 x 10 inch dish, cover with topping. Bake 1 hour or until brown.