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 350°F for approximately 45 minutes to 1 hour.