Ingredients
4 c. chopped rhubarb or 2 c. rhubarb & 2 c. sliced strawberries
3/4 c. sugar
1 Tbls. all-purpose unbleached white flour
3/4 t. ground cinnamon
vanilla ice cream or frozen yogurt, optional
Topping
3/4 c. brown sugar
3/4 c. all-purpose unbleached white flour
1/3 c. oatmeal
1/2 t. baking powder
1/2 t. baking soda
1/3 c. butter, softened
Instructions
Mix rhubarb (and strawberries if using), sugar, flour and cinnamon; place into a greased 10 x 6" baking dish.
Mix together dry topping ingredients; blend in butter with a fork or pastry cutter until crumbly. Sprinkle topping over fruit.
Bake at 350 degrees for 40-45 minutes. Let stand 30 minutes before serving.
NOTE: I sometimes substitute whole wheat pastry flour instead of white flour.