This tart tangy flavor of early rhubarb is the perfect complement to sweet spring berries. Combine these favorite spring fruits for a nearly effortless last minute dessert. serves 6 to 8

Ingredients:

• 2 pints strawberries, washed, hulled and sliced
• 3 cups diced rhubarb
• ½ cup granulated sugar
• 1 Tbsp fresh lemon juice
• ½ cup all purpose flour
• ¾ cup rolled oats
• ½ cup light brown sugar, firmly packed
• 1 tsp cinnamon
• pinch of kosher
• salt 1 stick unsalted butter

Directions:

Preheat oven to 375 degrees. Toss strawberries, rhubarb, lemon juice and sugar together and spoon into a 8” x 11” baking dish. Spread in an even layer. Combine flour, oats, brown sugar, cinnamon and salt in a medium bowl. Cut butter into several pieces and work into the dry ingredients using a hand held pastry blender or the back of a fork to form a coarse crumbly meal. Sprinkle over the fruit and bake in the oven until fruit juices begin to bubble up around the edges and through the crumb, 25 to 30 minutes. Remove from oven and spoon into serving dishes. Top serving with a drizzle of fresh heavy cream, dollop of whipped cream or a scoop of vanilla ice cream. Serve warm.