Grandma's Strawberry Rhubarb Crumble

• 6 cups fresh rhubarb, cut into 1 inch pieces (frozen works, too.)
• 1 lb fresh strawberries, sliced
• 1 cup spelt flour (try Arrowhead Mills)
• 1 cup oats
• 34 cup date sugar or 34 cup maple sugar
• 34 cup chilled vegetable shortening

1. Preheat oven to 375 degrees.
2. Grease an 8x11 inch baking dish.
3. Fill dish with rhubarb.
4. Cover with sliced strawberries.
5. Drizzle all over with agaves nectar, and then set the baking dish aside.
6. Pulse in food processor, or cut together flour, oats, date sugar, and chilled vegetable shortening until mixture has the consistency of a coarse granola.
7. Dont overdo it, you dont want a paste!
8. Takes about 30 short pulses.
9. Top fruit with crumble and bake about 40 minutes until fruit is bubbling up around the sides.
10. Reduce heat to 350 degrees if the top is browning too quickly.

fresh rhubarb, fresh strawberries, spelt flour, oats, sugar, vegetable shortening

Taken from www.food.com/recipe/grandmas-strawberry-rhubarb-crumble-255588 (may not work)