Ingredients

• 4 cups chopped rhubarb
• 0.75 cups white sugar
• 2 tablespoons quick-cooking tapioca
• 0.5 teaspoons salt
• ½ , 10 ounce
• 1 cup rolled oats
• 0.33 cups brown sugar
• 0.25 cups sifted all-purpose flour
• 0.25 cups unsalted butter , melted

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix rhubarb, white sugar, tapioca, and salt in a large bowl and toss to coat; let rest, stirring occasionally, for 30 minutes.
3. 3 Stir strawberries into rhubarb mixture; spread into a casserole dish.
4. 4 Stir oats, brown sugar, flour, and melted butter together in a separate bowl until crumbly; sprinkle over fruit mixture in the casserole dish.
5. 5 Bake in the preheated oven until set, about 45 minutes.

Nutrition per serving