Ingredients

• 4 cups chopped rhubarb
• 3/4 cup white sugar
• 2 tablespoons quick-cooking tapioca
• 1/2 teaspoon salt
• 1/2 (10 ounce) package frozen sliced strawberries
• 1 cup rolled oats
• 1/3 cup brown sugar
• 1/4 cup sifted all-purpose flour
• 1/4 cup butter, melted

Instructions

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