Strawberry Rhubarb Crumble

Fruit filling:

6 cups fresh or thawed frozen sliced rhubarb

2 cups sliced strawberries,

1/2 cup sugar

3 Tbsp all-purpose flour

1/2 tsp finely grated orange rind

Crumble Topping:

1 cup large-flake rolled oats

1/2 cup all-purpose flour

1/3 cup brown sugar

1/4 tsp cinnamon

Pinch salt

1/3 butter, softened

• Grease 8 inch (2 L) square glass baking dish; set aside. Preheat oven to 350 degrees F.
• CRUMBLE TOPPING: In bowl, whisk together oats, flour, brown sugar, cinnamon and salt. With a fork mash in butter until crumbly.
• Spread fruit filling evenly in prepared baking dish; sprinkle with crumble topping. 
• Bake on center rack of oven until bubbly, fruit is tender and topping is crisp and golden, 40-60 minutes. Serve warm. (Make-ahead: Let cool. Set aside for up to 8 hours. Reheat to serve.)

Kathy's Notes...

I usually use all the strawberries that I have on hand so it's more like 4 cups. The mix of oats that I buy has oats, flax seed and many more good things in it. We really like the crumble topping so I usually double the topping. With the extra strawberries & topping I bake ours in a 7 x 11 inch glass pan. Ours was done perfectly around 40 minutes. The hard part is waiting long enough for it to cool down enough to eat.