3 cups chopped rhubarb
1 lb. frozen strawberries (or 1 pint fresh berries)
1/4 cup sugar

TOPPING:

1/4 cup all-purpose flour
3/4 cup quick-cooking oats (dry)
3/4 cup brown sugar
1/3 cup butter

Preheat oven to 350°F.

Cut rhubarb in 1-inch pieces. Add strawberries and sugar. Spread in a 9-inch square baking dish.

Combine flour, oats, brown sugar and butter. Mix until crumbly. Sprinkle crumb mixture over the rhubarb and strawberries.

Bake at 350°F for 40 minutes or until rhubarb is tender.

Submitted by: Lily Wilson