¾ c. Sugar
3 Tbs. Cornstarch
3 c. Rhubarb, sliced
2 c. Apples and Strawberries, sliced
1 c. Oats (quick cooking or old-fashioned)
½ c. packed Brown Sugar
½ c. Butter
1/3 c. Flour
1 tsp. Cinnamon
Vanilla Ice Cream (optional)
In large bowl, combine sugar and cornstarch. Add rhubarb, apples and strawberries; toss to coat. Spoon into a cast iron or other oven-proof skillet. In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350 degrees until crisp and bubbly and fruit is tender, about 45 minutes. Serve warm with ice cream.
