Ingredients
1 lb rhubarb, chopped (fresh or frozen)
1 1/2 lb unsweetened strawberries, frozen, quartered
2 tbsp pineapple juice concentrate, undiluted
¾ cup sugar
2 tbsp cornstarch
½ cup butter
1 cup plain oatmeal (either quick-cooking or instant)
¼ cup flour
2 tbsp flaxseed
½ cup nuts (pecans, walnuts, almonds, pignoli - whatever you have)
1/3 cup brown sugar
Preparation
Mix the fruit, sugar, cornstarch and fruit juice in a pot on the stove, reserving half the strawberries. Bring to a boil and when it thickens, pour into a casserole and top with remaining fruit.
Blend remaining ingredients together and top the casserole, bake at 375 until topping is browned
