3 c. rhubarb, sliced
1 c. fresh strawberries, cut in half
1/3 c. granulated sugar
2 tbsp. Minute tapioca
1/4 tsp. nutmeg
7 tbsp. flour
7 tbsp. uncooked oats
3/4 c. firmly packed brown sugar
6 tbsp. butter

Preheat oven to 375 degrees. Place fruit in a buttered 2-quart casserole or souffle dish. Combine granulated sugar, tapioca and nutmeg, mix through fruit.

In a bowl, combine flour, oats, and brown sugar. Cut in butter. Sprinkle mixture over fruit; bake. Serve warm with vanilla ice cream, if desired.