March 12, 2010
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 pound fresh rhubarb, cut into 1/2 inch pieces
2.5 cups fresh strawberries, halved
1 (9 inch) unbaked pie shell (or go ahead and make it yourself.)
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick-cooking or rolled oats
6 TBS chilled butter
1.In a large mixing bowl, beat egg. Add the sugar, flour and vanilla; mix well. Gently fold in rhubarb and strawberries. Pour into pastry shell.
2.For topping, combine flour, brown sugar and oats in a small bowl; cut in butter until crumbly. Sprinkle over fruit. Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees F bake for 45-50 minutes or until golden brown and bubbly (I wrapped mine with foil halfway through to prevent the crust from over-browning). Cool on a wire rack.
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.