Strawberry Rhubarb Crumble

[Ol-blue]

Serve this with some Vanilla Ice Cream or Cool Whip if desired.
Enjoy! Debbie

STRAWBERRY RHUBARB CRUMBLE



TOPPING
3/4 cup(s) FLOUR
1 cup(s) SUGAR
1/2 teaspoon(s) CINNAMON
SALT; Pinch.
1/2 cup(s) BUTTER

FILLING
2 cup(s) RHUBARB; Chopped Into 1 Inch Pieces.
1 container(s) (16 ounces) STRAWBERRIES; Hulled, Quartered.
JUICE OF ONE LEMON; Medium.
1/2 cup(s) SUGAR
1/2 cup(s) FLOUR
SALT; Pinch.
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Toss rhubarb, strawberries, lemon juice, sugar, flour and pinch of salt in a 9-inch deep-dish pie plate.
In a medium mixing bowl combine flour, sugar, cinnamon, and salt and mix well.
Cut in butter until mixture is crumbly.
Sprinkle mixture over rhubarb mixture.
Bake at 375 degrees for 50 to 55 minutes to until topping is a nice golden brown color.
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[JoAnn L.]

"Why to go Debbie". Just what I was looking for. Thanks, JoAnn

[Ol-blue]

You are so welcome JoAnn. Enjoy!

[les]

This looks wonderful!

[toofat]

can"t wait 'till strawberries are in season to give it a try--but there are laws against Cool Whip on our block__hehe

[cookiefan]

This looks delicious. Thanks for sharing. Perfect now that strawberry season is upon us.

[lifesaver]

Yummy!!!!!!!!!!!!!!!