Strawberry Rhubarb Crumble

Strawberry Rhubarb Crumble
Serves 4

2 ribs rhubarb, cut 1/2" cubes
4-6 large ripe strawberries, quartered and diced
1/2 c. granulated sugar
2 tablespoon All Purpose flour
1/4 tsp salt
1/8 tsp black pepper
1 teaspoon cinnamon
1 teaspoon lemon zest
3/4 cup brown sugar
1/2 cup Old Fashioned Oats
1 teaspoon cinnamon
1/4 cup butter, softened

Make the filling:

Combine the granulated sugar, flour, salt, pepper, cinnamon and lemon zest and toss with strawberries and rhubarb in a medium bowl. Set aside at room temperature 30 minutes.

Make the topping:
Combine the brown sugar, oats, cinnamon, and butter with fingertips until combined but not a paste. Place rhubarb mixture into a 1 quart casserole or 4 individual ramekins. Top with brown sugar mixture and bake in a preheated oven at 350 degrees for 15-20 minutes, checking to see that rhubarb is just soft.