¾ cup sugar [or less*]
4 T flour
½ t cinnamon (optional)
4 cups or more sliced rhubarb and sliced strawberries*
1 T lemon juice (optional)
1 T canola oil
2 T dark brown sugar
Mix well then add
3/4 c rolled oats (not instant cook variety)
Mix well and spread mixture on top of fruit.
Cool before serving.
* I usually use a ratio of 3:1 rhubarb to strawberries, and figure a scant ¼ cup of sugar for each cup of rhubarb; if more strawberries are used, sugar can be decreased accordingly. For example, if making with 4 cups of rhubarb and 2 cups of fresh strawberries 3/4 cups of sugar would be on the "sweet side"; I prefer and use 1/2 cup sugar.
1 T crystallized ginger, finely chopped
VARIATION: If I need to make this dessert well ahead of serving time, I cook the strawberries and rhubarb without the topping. I mix the oil, sugar and oats together and roast in a 325 degree oven, stirring every few minutes until the oats are golden. Then just prior to serving, I sprinkle this topping over the fruit.