Strawberry Rhubarb Crunch

2 Cups Strawberries, hulled & quartered – Produce

2 Cups Rhubarb, chopped – Produce

¾ Cup Rolled Oats – Bulk Aisle 5

½ Cup Brown Sugar, packed – Bulk Aisle 5

½ Cup Walnuts, chopped – Bulk Aisle 5

3-4 Tbsp Walnut or Canola Oil – Aisle 3

Toss together strawberries and rhubarb. Place in the bottom of a pie or casserole dish. In a mixing bowl, mix together oats, brown sugar, walnuts, and oil. Sprinkle mixture over fruit. Cover lightly with aluminum foil and bake in a preheated oven at 375˚F, about 40-45 minutes, or until golden brown on top.

Adapted from www.cooks.com