Ingredients
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1/2 cup all-purpose flour
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1/4 cup brown sugar, lightly packed
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1/4 tsp ground cinnamon
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2 tbsp canola oil
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1/2 lb rhubarb stalks
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1 tbsp water
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1/4 cup granulated sugar
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1 tbsp cornstarch
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1/4 tsp ground nutmeg
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1 1/2 cups sliced strawberries
Steps
1
Preheat oven to 350°F.
2
In a small bowl, combine flour, brown sugar and cinnamon. Add oil and stir with a fork until mixture forms crumbs. Set aside.
3
Slice rhubarb into 1/2-inch slices and place in a medium saucepan with 1 tablespoon water. Cook over medium heat just until the rhubarb begins to soften and remove from heat.
4
Combine granulated sugar, cornstarch and nutmeg and add to rhubarb.
5
Gently mix in strawberries. Pour mixture into a 1-quart baking dish. Sprinkle with crumbs. Set baking dish on a cookie sheet to catch drips and bake for 25 minutes until bubbly.
