A sweet dessert, delicious with vanilla ice cream, yogurt, or milk.
1 1/2 pounds rhubarb, sliced thickly
2 cups of sliced strawberries
3/4 of a cup of sugar
2 tablespoons tapioca mix
2 Tablespoons fresh fruit juice. I used apple juice.
A pinch of salt
5-6 tbsp butter
1/2 cup quick oats
1/4 cup sunflower seeds
1/4 cup flower
1/4 cup brown sugar
Preheat oven to 375°F
Stir rhubarb, sugar, berries, tapioca, salt and juice in a large bowl. Let stand for 15-20 minutes, stir every few minutes. Spread mix evenly into a glass or ceramic casserole dish.
With a large spoon, mash all ingredients together in a bowl until evenly mixed, and forming into dry-ish bits of various sizes. Sprinkle evenly over filling. Bake until filling bubbles and topping starts to brown, about 30 minutes. Let cool for 30 minutes, serve.