4 cups of fresh strawberries, sliced
4 cups of rhubarb, diced
1 cup white sugar
1 lemon (for zesting and juicing)
3/4 cup plus 2 tbsp of all-purpose flour
1/2 cup rolled oats
1/2 cup packed brown sugar
1/2 cup Earth Balance or other vegan buttery spread
1.) Preheat oven to 375 and prepare a 9x13 baking dish.
2.) Combine strawberries, rhubarb, 2 tbsp of flour and white sugar in a large bowl. Add juice from half of the lemon, mix, and pour into prepared dish.
3.) In a separate bowl, combine remaining flour, oats, brown sugar and "butter". Add the zest of one lemon and stir until a crumbly texture is achieved.
4.) Spoon the crumb topping over the fruit mixture and bake in a preheated oven for 45 minutes or until golden brown.