3 c. diced fresh rhubarb
1 1/2 c. sliced fresh strawberries
1/3 c. sugar
3 tbsp. flour
1 tsp. cinnamon
Topping:
1 c. flour
3/4 c. brown sugar, packed
1/2 c. quick cooking oats
1/2 c. butter or margarine, melted
Toss together rhubarb and strawberries with sugar, flour, and cinnamon; pour into a buttered 9" square pan. Combine ingredients for topping and sprinkle over the fruit mixture. Bake at 350 degrees for 35-40 minutes or until golden brown. Serve with vanilla ice cream, if desired.
