Butter a 9×13 inch pan and preheat oven 325
•1 ½ cups rhubarb (about 6 cups), cut in 1″ pieces
•1 pound of strawberries, hulled and quartered
•1 ¼ cups sugar
•Juice of 1 lemon
•Pinch of salt
•2 cups gluten free whole oats to blend
•1 cup gluten free whole oats
•1 cup slivered almonds
•1 cup brown sugar
•Zest of one lemon
•1 tsp cinnamon
•1 cup melted butter
Place the rhubarb and strawberries in a large bowl . Mix with the sugar, lemon juice, salt.
Set aside while making the topping.
Using a food processor, blend the 2 cups of gf whole oats until they become flour.
Mix together the ground oats, whole oats, almonds, brown sugar, lemon zest, cinnamon.
Stir, then blend in the melted butter and mix well.
Place prepared pan on a baking sheet covered with foil or parchment. This is for easy clean up if the crumble bubbles over while baking.
In the prepared pan, pour in the strawberry rhubarb mixture then top with the topping.
Bake 325 for about 30 minutes, until the top is golden and the fruit filling is bubbling.
Serve with whipped cream or vanilla ice cream!