5 Stocks of Rhubarb, chopped
1 lb. frozen strawberries
3/4 C. Sugar
3 Tbls. flour
1 C. rolled oats
1 C. brown sugar
1/2 C. coconut
1/2 C. flour
1/2 C. margarine
1/2 tsp. cinnamon
Prepare rhubarb by slicing into 1/2 inch slices. cook srawberries in microwave til half dethawed, about 4 minutes. place both into a 9 * 13 pan. Sprinkle with sugar and flour and stir in. For topping combine remaining ingredients, and sprinkle over the top of fruit. Bake in a 375* oven for 35-40 minutes.
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