3/4 cup flour
2/3 cup firmly packed brown sugar
1/3 cup chopped almonds
1/2 cup butter, softened
3 pints fresh strawberries
2 lbs fresh rhubarb, cut in 1 in pieces
1 1/4 cups sugar
3 tablespoons dry tapioca
2 teaspoons freshly grated orange rind
For preparing topping, Blend everything together till mixture is crumbly in bowl.
For preparing filling, chop the strawberries and put them in large size bowl.
Blend in rest of items and allow to rest for 1/4 hour.
Then butter the shallow baking dish.
Take filling and pour this into dish.
Use the topping as sprinkle.
Bake for approximately 1 hour at THREE HUNDRED FIFTY (35o) degrees Fahrenheit.
Allow to cool on wire rack.