This means summer to me!
Ingredients:
Filling:
1 pound of strawberries, cleaned, hulled and sliced
1 pound of rhubarb, cleaned and sliced in 1/2 inch pieces
1 Tablespoon tapioca flour
1/4 cup sugar
1/4 teaspoon salt
Topping:
1/2 cup butter
1/2 cup oats ground to flour
1/2 cup oats
1/4 cup sugar
1/4 teaspoon salt
Method:
Put the strawberries and rhubarb in a large saucepan and sprinkle with tapioca flour, sugar and salt.
Heat over medium heat until soupy, stirring frequently.
Remove from heat, pour into a greased 9-inch square pan.
To make the topping, grind 1/2 cup oats into flour in a food processor. Add remaining ingredients and process until the butter is dispersed but the mixture still has butter lumps here and there.
Sprinkle the mixture over the strawberries and rhubarb and evenly distribute it.
Bake at 375* for 25-30 minutes.
Coconut Milk Ice Cream is good with this!
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