Rhubarb Strawberry Crunch

1 cup white sugar

3 tbsp. all-purpose flour

3 cups sliced fresh strawberries

3 cups diced rhubarb

1 ½ cups all-purpose flour

1 cup packed brown sugar

1 cup butter

1 cup rolled oats

Preparation:

Preheat oven to 375ºF (190ºC). In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9×13 inch baking dish. Mix 1 ½ cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture. Bake 45 minutes in the preheated oven, or until crisp and lightly browned. Serves: 18.