Rhubarb-Strawberry Crumble

• 1/2 cup all-purpose flour
• 1/2 cup quick-cooking oats
• 1/3 cup flaked sweetened coconut
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/4 cup chilled unsalted butter, cut into small pieces
• 6 cups (1/2-inch-thick) slices rhubarb (about 1 1/2 pounds)
• 2/3 cup granulated sugar
• 2 tablespoons cornstarch
• Cooking spray
• 1/4 cup strawberry spread (such as Polaner All Fruit)

1. Preheat oven to 375u0b0.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (flour through brown sugar) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
3. Combine rhubarb, 2/3 cup granulated sugar, and cornstarch in a large bowl, tossing to coat. Spoon rhubarb mixture into an 11 x 7-inch baking dish coated with cooking spray. Drop strawberry spread by spoonfuls over rhubarb mixture; sprinkle with oats mixture. Bake at 375u0b0 for 40 minutes or until browned and bubbly.

allpurpose, oats, coconut, granulated sugar, brown sugar, butter, rhubarb, granulated sugar, cornstarch, cooking spray, strawberry spread

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