First rhubarb of the season!
Note: You can use frozen strawberries, and you don't need to defrost them first.
Note 2: Delicious!
Enough rhubarb and strawberries to cover the bottom of an 8-inch square pan, in the proportion of your choice.
Sprinkle with 1/3 cup sugar.
1 1/4 cups rolled oats
1 cup flour
1/4 cup sugar
3/4 teaspoon cinnamon
A dash or two of nutmeg
1/2 teaspoon salt
1/2 cup (1 stick) butter, melted
1. Preheat the oven to 350-375°F.
2. Combine the rhubarb and strawberries in a greased 8-inch square baking pan. Sprinkle with the sugar.
3. Mix together the topping ingredients in a medium-sized bowl. Distribute the mixture over the top of the fruit, and pat it firmly in place.
4. Bake uncovered for 35 to 40 minutes, or until the top is crisp and lightly browned and the fruit is bubbling around the edges.