Strawberry Rhubarb Crumble

I got inspired by the gorgeous strawberries and rhubarb on a recent trip to Whole Foods and had to make this crumble that reminds me of the same thing my Mom used to make with the rhubarb that grew in our garden. This crumble comes with a Vegan and Whole Wheat spin (you know, to balance out all the sugar).

Ingredients

· 1 cup sugar

· 3 TBSP whole wheat flour

· 3 cups sliced fresh strawberries

· 3 cups diced fresh rhubarb

· 1 1/2 cups whole wheat flour

· 1 cup packed brown sugar

· 1 cup Earth Balance Buttery Spread

· 1 cup rolled oats

Directions

· Preheat oven to 375 degrees F

· Lightly grease a 9x13 baking dish

· In a large bowl, mix sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish

· Mix 1 1/2 cups flour, brown sugar, Earth Balance, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture

· Bake 40-45 minutes, or until crisp and lightly browned