Rhubarb Crumble

3 C fresh or frozen rhubarb (1/2 in pieces), thawed if frozen
1 C diced apples (peeled if skin is thick, we used some really good Pazazz apples with skin on)
1 C strawberries, sliced (and thawed, if frozen)
2 T sugar (original says 1/3 C, but doesn't need it. Could try honey or other sweetener)
1/2 t. cinammon

1/2 C flour
1 t. baking powder
1/4 t. salt
4 T cold butter

1 T. brown sugar (original says 2/3 c, but if you add ice cream, it doesn't need this much sugar)
3/4 C quick cooking oats
Pecans, optional
Ice cream or yogurt, optional

1. Combine first 5 ingredients in 8x8 pan. Drain excess moisture, especially if using previously frozen ingredients (and thaw those ingredients before combining with sugar and cinnamon).

2. Combine flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in brown sugar and oats (and pecans). Sprinkle over rhubarb mixture.

3. Bake at 350 until lightly browned 40-50 minutes (might need to turn up the temperature at the end to help with browning. I did 400 for last 6 minutes). Serve with ice cream or yogurt (Noosa is a good sweet yogurt to use if you cut out a lot of the sugar in the recipe or Siggi's is a good low sugar yogurt if you keep a lot of the sugar in the recipe).