Servings: 4 to 6

Filling: subheading: Filling:
4 cups rhubarb, cut in ½-inch slices 4 cups rhubarb, cut in ½-inch slices
1 litre strawberries, hulled & sliced in half lengthwise 1 litre strawberries, hulled & sliced in half lengthwise
1 orange 1 orange
½ cup sugar ½ cup sugar
3 Tbsp flour 3 Tbsp flour
 
Topping: subheading: Topping:
¾ cup brown sugar, packed ¾ cup brown sugar, packed
1 cup rolled oats 1 cup rolled oats
¾ cup flour ¾ cup flour
½ tsp cinnamon ½ tsp cinnamon
pinch nutmeg pinch nutmeg
½ cup butter ½ cup butter

Preheat over to 350°F.
In large bowl, combine rhubarb and strawberries. Add orange zest and orange juice.
In a small bowl, combine sugar and flour; stir into fruit mixture until mixed thoughout.
Transfer fruit mixture to 2 quart (2L) baking dish.
Mix together brown sugar, rolled oats, flour and spices. Cut butter into mixture in cubes until topping is coarse and crumbly.
Sprinkle topping evenly over fruit mixture.
Bake about 35 minutes until top is golden and fruit filling is bubbling around edges.
Remove from oven and let cool before serving.