As a little kid, I was introduced to many new flavors. One after noon, at Aunt Judy’s house she gave us each a long red-ish stalk. We all tasted it and wowie..sour! Lucky for us, Aunt Judy told us the trick to eating rhubarb was to dip it. She had a big ole bowl of sugar on the kitchen table, and boy did we dip!
4 cups peaches
1 cup rhubarb
1 1/2 cups sugar
3 T lemon juice
1 1/4 cups all-purpose flour
1/3 cup uncooked quick-cooking oats
1/3 cup firmly packed brown sugar
1/3 cup cold butter, cut into small pieces
Place first four ingredients in bowl with 1/4 cup flour
Crumble the rest if the ingredients into a large bowl
Grease a baking dish, use half the crumble mix on the bottom,press with fork
Pour in the fruit, sprinkle the remaining crumble atop. Bake 40 mins.