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- 4 cups sliced rhubarb, sliced about 1/3″ (1cm) thick
- 4 cups quartered strawberries
- 1/2 cup sugar
- 1 tbs cornstarch (maizena)
- 2 tbs strawberry liqueur substitute orange juice
- Topping:
- 1 1/2 cups flour
- 1 cup rolled oats (oat meal)
- 1 cup brown sugar
- 1 cup butter, cold
- 1 cup chopped almonds
View Full Recipe at Thyme for Cooking, the Blog
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