Rhubarb Strawberry Crunch

It wasn't until after I met Todd that I ever remember hearing anything about rhubarb.   Todd's mom used to make rhubarb pies and jams all the time because she grew it in her garden.   The other day Todd and I were in the commissary and they were selling rhubarb for super cheat, so we bought some.   Today I came across a recipe I thought Todd might like, so today marked my first experience with cooking with rhubarb.

Rhubarb Strawberry Crunch (per allrecipes.com)

1 c. white sugar

3 tbsp. flour

3 c. sliced fresh strawberries  (we got our's from our very own Molschbach Farmer's Market)

3 c. diced rhubarb

1 1/2 c. flour

1 c. packed brown sugar

1 c. butter

1 c. oats

Preheat the oven to 375 (or for those of you in Germany that use Celsius, 190).   Cut and dice your strawberries and rhubarb, respectively, and put them in a 9x13 pan.  Mix in the white sugar and 3 tbsp. of flour.   Next, mix the 1 1/2 c. flour, brown sugar, butter, and oats in a bowl until crumbly.  Once crumbly, add the mixture on top of the strawberry/rhubarb mix.   Bake for 45 minutes or until crisp and light brown.  

I'm still alittle confused by the German appliances - I accidently had it on broil ... 

The strawberry sweetness is balanced out by the rhubarb tart.  Delicious if I do say so myself.  Add a little vanilla ice cream and makes it even more yummy!

Lastly, an interesting fact I learned today ... According to wikipedia, Rhubarb is usually considered to be a veggie, however, in the USA, a New York court decided in 1947 that since it was used as a fruit in the United States it would be counted as a fruit for the purposes of regulations and duties.   Weird.

P.S.   I promise I will eventually get the rest of our trip to Dresden and Berlin up on here.  With the move, work, and everything else I'm becoming even slower.