6 stalks of Rhubarb (cut into 1-2 inch pieces and boiled about 1-2 min) drain
strawberries fresh and sweetened with a little sugar or you can use the kind from the frozen section already sweetened (thawed & drained)
3 tbsp flour mixed in with strawberries and rhubard
splash of lemon juice
Spread in a 9 inch pie shell
Topping
1/2 c brown sugar
1/2 c sugar
1/2 c butter or margarine (I used smart balance)
fresh ground nutmeg
cinnamon
1/2 cup oatmeal
Press and crumble with masher or pastry blender
Spread on top Bake at 350 convection for 50 minutes
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