You can leave out the cinnamon and nutmeg--spices are not really needed.

Do not cut back on the sugar mixed in with the fruit, however, even though the strawberries are gloriously sweet this time of year. Rhubarb is sour, sour--it will cut any cloying sweetness and make the result a little more grownup, but still dessert-like.

Melting the butter/margarine is optional. All it really has to be is soft--you can mix it into the rest of the crumb ingredients with your fingers.

It's wonderful, and easy, and seasonal as all get out.

love, mom

RHUBARB STRAWBERRY CRISP

• 4 c. rhubarb pieces (about 1 lb.)
• 2 c. sliced strawberries
• 1 c. sugar
• 1 1/3 c. flour, divided
• 1/2 tsp. cinnamon
• 1 c. brown sugar
• 1 c. old fashioned rolled oats
• 1/4 tsp. nutmeg
• 1/2 c. butter, melted & cooled

In large bowl combine rhubarb, strawberries, sugar, 1/3 cup flour and cinnamon. Transfer to greased 9 x 13 inch baking dish.

In another bowl combine remaining 1 cup flour with brown sugar, oats and nutmeg. Add butter and blend well to create the streusel. Sprinkle streusel over rhubarb mixture and bake at 350 degrees for 35-40 minutes.