Strawberry Rhubarb Crumble

One of my favorite uncles is a very picky eater. I've always found it funny, because he's very well travelled and presumably has had to eat strange cuisines all over the world. You'd expect that he would have--at some point--shed fears and dislikes along the way and become immune to unusual flavors and textures. But no, he's still picky- but one of those weird picky eaters who likes peanut butter on everything, including hot dogs. 

But he's one of my favorite uncles, so I can overlook his food quirks. Growing up, I always thought it peculiar that despite his finicky-ness, his favorite dessert was strawberry-rhubarb pie. Rhubarb? Isn't that a little intimidating? Weird? Sour? 

I've come to love rhubarb too, and recently baked a strawberry-rhubarb crumble that my uncle would probably love. Rhubarb, that scarlet, celery-shaped fruit, is one crazy edible plant. It is so unbearably tart on its own, but when it snuggles up with hot strawberries and a generous heap of brown sugar it becomes perky and incredibly flavorful. The hot, buttery crumble on top takes this dish over the edge, and when paired with ice cream... oh my. I ate half the dish (whoops) in one sitting. 

Filling
One quart strawberries, washed and cut in half
1.5 cups rhubarb, chopped in 1" pieces
2T flour
2T cornstarch
juice of one lemon
1/2 c brown sugar

Topping
1 c oats
1 stick butter, melted (yes. one stick. embrace it.)
1/4 cup brown sugar
1 t cinnamon
zest of one lemon
3/4 cup flour
1t baking powder

Heat oven to 375F. Combine filling ingredients, and place in a baking dish. Mix dry topping ingredients in a bowl, then drizzle the melted butter over it, and combine. Sprinkle the topping on the filling, and *important* place baking dish on a cookie sheet, then place in oven. (If you skip the baking sheet, you risk hot bubbling rhubarb dripping all over your oven.)

Top with ice cream for extra bonus points!