Today's rhubarb recipe is a variation of my favorite fruit dessert - blueberry crunch. I'll call it:
Strawberry - Rhubarb Crunch
Melt 1/2 cup butter.
In a casserole dish greased with cooking spray, place 2 cups chopped rhubarb and 2 cups strawberries, fresh or frozen.
In a separate bowl mix 3/4 cup rolled oats, 3/4 cup flour, and 1 cup sugar. Add melted butter and stir well. Spoon over fruit, and bake at 350º F. for about 30 minutes until crunchy, and fruit bubbling. Great alone or with whipped cream or ice cream. A perfect dessert for a May evening.