This recipe was given to me by a friend and I usually make it in early summer when strawberries and rhubarb are in season. I have a bumper crop of rhubarb, apples are in season and a bag of frozen strawberries from last year in the freezer needing to be used.
1/3 cup lightly packed brown sugar
1/3 cup rolled oats
3tbsp whole wheat flour
2tbsp soft butter (you can use margarine)
Combine all of the topping ingredients and set aside.
2/3 cup sugar
3tbsp all purpose flour
2 cups sliced apples (I left the peel on, but peel if you prefer)
2 cups chopped fresh or frozen rhubarb
1 cup fresh or frozen strawberries, sliced (halved is ok too)
Combine sugar and flour.
Add fruits and toss to coat. Spoon into a baking dish. I usually use an 8 cup casserole dish or square baking pan.
Sprinkle topping evenly over the fruit. Bake at 350F for 40 minutes or until fruit is tender.
Serve warm or at room temperature. We have it warm with vanilla ice cream on top.