Ingredients Original recipe yields 8 servings Ingredient Checklist 4 cups chopped rhubarb ¾ cup white sugar 2 tablespoons quick-cooking tapioca ½ teaspoon salt ½ (10 ounce) package frozen sliced strawberries 1 cup rolled oats ⅓ cup brown sugar ¼ cup sifted all-purpose flour ¼ cup butter, melted Directions Instructions Checklist Step 1 Preheat oven to 350 degrees F (175 degrees C). Step 2 Mix rhubarb, white sugar, tapioca, and salt in a large bowl and toss to coat; let rest, stirring occasionally, for 30 minutes. Step 3 Stir strawberries into the rhubarb mixture; spread into a casserole dish. Step 4 Stir oats, brown sugar, flour, and butter together in a separate bowl until crumbly; sprinkle over the fruit mixture in the casserole dish. Step 5 Bake in preheated oven until set, about 45 minutes.
