RHUBARB STRAWBERRY HUMBLE CRUMBLE

Ingredients

• 6 cups sliced rhubarb
• 2 cups sliced strawberries
• 1 1/4 cups sugar
• 1/4 cup minute tapioca
• 1 1/2 cups flour
• 1/2 cup sugar
• 1/4 tsp salt
• 1 tsp cinnamon
• 3/4 cup butter, chilled and cubed
• Vanilla ice cream, optional

Directions

1. Combine rhubarb, strawberries, sugar and tapioca. Let stand 15 minutes, stirring occasionally.
2. To prepare crumble mixture, combine flour, sugar, salt and cinnamon. Cut in butter using a pastry blender until mixture resembles fine meal.
3. Transfer fruit mixture to a greased 9x13 inch glass baking dish. Sprinkle crumble mixture over top.
4. Bake at 375°F for 40 - 45 minutes or until golden brown and juices are thick and bubbly. Serve warm with ice cream.