Royal Rhubarb Crisp - cooking recipe

Ingredients

4 cups chopped rhubarb
3/4 cup white sugar
2 tablespoons quick-cooking tapioca
1/2 teaspoon salt
1/2 (10 ounce) package frozen sliced strawberries
1 cup rolled oats
1/3 cup brown sugar
1/4 cup sifted all-purpose flour
1/4 cup butter, melted

Preparation

Preheat oven to 350 degrees F (175 degrees C).
Mix rhubarb, white sugar, tapioca, and salt in a large bowl and toss to coat; let rest, stirring occasionally, for 30 minutes.
Stir strawberries into the rhubarb mixture; spread into a casserole dish.
Stir oats, brown sugar, flour, and butter together in a separate bowl until crumbly; sprinkle over the fruit mixture in the casserole dish.
Bake in preheated oven until set, about 45 minutes.