Strawberry Rhubarb Crumble

Yesterday was a terrible, horrible, no good very bad day.  

I sent Mr. Young a text "I'm in a FOUL mood."  I like to give him the heads up so he knows what he's getting into.  I'm good like that.  When he got home I told him I made a strawberry rhubarb crumble and I was having it for dinner and dessert.  I'm planning on having it for breakfast too.  I don't care if I gain five pounds.  O.k. maybe I do, but not until tomorrow.

Anyways...some little guy is having a birthday party this weekend.

What are you all up to this weekend?  It's going to cool down here for a couple of days, so I hope to get some more baking in.

Oh, I need ideas for a retirement gift for Ian's teacher.  She is pretty much amazing, and we want to get her something special.  She is retiring after 30 years or something like that.  Any suggestions?  Thank you!!

Have a great weekend everybody!

xoxo

Rachel

Strawberry Rhubarb Crumble

2 cups sliced fresh or frozen rhubarb

1 cup fresh strawberries sliced

1/3 cup sugar

1/2 tsp. ground cinnamon

1/2 cup all-purpose flour

1 tsp. baking powder

1/4 tsp. salt

4 tbs. butter

2/3 cup packed brown sugar

2/3 cup quick-cooking oats

Place the rhubarb and strawberries into a greased baking dish. Combine the sugar and cinnamon, sprinkle it over the rhubarb. Set it aside. In a bowl, combine the flour, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in brown sugar and oats. Sprinkle over rhubarb mixture. Bake at 350 for 40-50 minutes or until lightly browned. Serve warm with a scoop of ice cream or whipped cream if desired.