A delicious, easy dessert with tart rhubarb and sweet berries.
1 10 oz Rhubarb, frozen
1 10 oz bag Stahlbush Strawberries, frozen*
1 stick butter, slightly softened
1 cup plus 2 tbsp flour
1 cup plus 2 tbsp sugar
*Stahlbush Blueberries or Marion Blackberries can substitute for Strawberries
Preheat oven to 350. Pour frozen rhubarb and berries into 10˝ glass pie pan or 9˝ baking dish. Sprinkle 2 tbsp flour and 2 tbsp sugar over berries and rhubarb and toss together until slightly blended. For crumble topping: In separate mixing bowl, add 1 cup flour, 1 cup sugar, and butter. Using a pastry cutter or fork, mash butter into flour and sugar until pea-size crumbs form. Spread crumbly topping over rhubarb and berry mixture. Bake for 50 minutes or until topping is golden brown and fruit is bubbling. Cover edge of the pan with a foil strip to prevent crust from becoming too dark. Serve with vanilla ice cream.