Strawberry Rhubarb Crumble

      Strawberry Rhubarb CrumbleServes 42 ribs rhubarb, cut 1/2" cubes4-6 large ripe strawberries, quartered and diced1/2 c. granulated sugar2 tablespoon All Purpose flour1/4 tsp salt1/8 tsp black pepper1 teaspoon cinnamon1 teaspoon lemon zest3/4 cup brown sugar1/2 cup Old Fashioned Oats1 teaspoon cinnamon1/4 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.