Preheat the oven to 350 degrees F.
For the fruit, toss the rhubarb, strawberries, and 3/4 cup of the granulated sugar (I like it better with 2-4 Tbs less) together in a large bowl. Pour the mixture into an 8-by-11-inch baking dish.
For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.
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|Serving Size: 1 Serving (223g)|
|Recipe Makes: 8|
|Calories from Fat: 29 (10%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 10.9mg||3 %|
|Sodium 296.1mg||10 %|
|Potassium 381.1mg||10 %|
|Total Carbohydrate 64.8g||19 %|
|Dietary Fiber 3.4g||13 %|
|Sugars, other 61.5g|
|Protein 3.5g||5 %|
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Calories per serving: 294
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