Rhubarb Crunch (w/ Strawberries)

I wasn't planning on making dessert this weekend, but one of my friends had to post a recipe for a rhubarb crisp. It sounded so good, I thought I'd try her recipe, but then I didn't. Oh, I still made dessert, but I used a recipe I got from my mom instead. I'm sure Susan's recipe is really yummy, but so is this one - and because she had to mention strawberries with the rhubarb, even though she didn't include strawberries in her recipe, I decided to add some of those, too. While I love rhubarb for itself, strawberries and rhubarb are a great combination, too!

Rhubarb Crunch

• 6 cups diced rhubarb (or in this case about 4 cups and a pound of sliced strawberries)
• 1-1/2 cups sugar
• 5 T. flour
• cinnamon (optional - I just sprinkled some on)
  
• Topping:
  • 1 cup brown sugar
  • 1 cup old fashioned rolled oats
  • 1-1/2 cups flour
  • 1/2 cup butter
  • 1/2 cup vegetable shortening (I used margarine)

Combine first three ingredients and a dash of cinnamon. Place in greased 13x9" pan. Combine brown sugar, oats and flour. Cut in butter and shortening until crumbly. Sprinkle over rhubarb mixture. Bake at 375° for 40 minutes. Serve warm with ice cream, whipped cream, or milk.

So good warm from the oven with vanilla ice cream!

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