• Cooking Time: 45
• Servings: 10
• Preparation Time: 10
• 3 cups diced rhubarb
• 1 cup sliced fresh strawberries
• 1 cup white sugar
• 3 tablespoons all-purpose flour
• 1 cup packed brown sugar
• 1 1/2 cups all-purpose flour
• 1 cup butter
• 1 cup rolled oats

1. Mix together the sugar & 3 tbsp flour. Mix the strawberries & rhubarb until well coated. Lightly grease a 9x13 pan & sprinkle with a few oats -- or line with parchment paper.
2. Mix together brown sugar, 1 1/2 cups flour, butter & oats until crumbly. Sprinkle on top of rhubarb-strawberry mixture.
3. Bake in a preheated 375 degree F oven for 45 minutes.
4. Let cool for 5 to 10 minutes & serve with ice cream.
5. Nutritional Information: Based on individual serving.Calories: 478, Total Fat: 21 g,
6. Carbohydrates: 70 g, Protein: 5 g

This is a recipe I adapted from a recipe booklet my grandma had. Recently I found out that my grandma really doesn't like to bake, it was my grandpa that was more of the baker. I've kept the title the same though and I continue to enjoy looking through and trying all the recipes in my grandparents clippings, magazines, and vintage books. This recipe won a contest at iVillage.com many years ago and my prize was a Barefoot Contessa Entertaining cookbook.