Strawberry Rhubarb Delight

Few things are as delightful a strawberry and rhubarb-- both ingredients that happen to be cheap, fresh, and accessible this time of year. And this is actually a Collins original recipe, so you won't find it anywhere else!

For filling:
2 t vegetable oil
1 1/2 lbs rhubarb, ends trimmed, cut into 1-inch pieces
1 cup sugar
3 T arrowroot or potato starch
1 1/2 lbs strawberries (about 5 cups)
1/2 t vanilla extract

For topping:
1 cup flower (part or all whole wheat)
1/2 cup sugar
1 1/2 t baking powder
1/2 t salt

1/2 cup milk
1/4 cup applesauce, butter, or oil

1. Mix all filling ingredients together in a large bowl and then transfer to a casserole dish or pan.
2. Mix together dry topping ingredients, and add milk and oil (we used soymilk and oil to make it vegan). Spoon over filling (it won't cover it all, but that's okay)
3. Cook at 375 for about an hour, or until the filling is hot and bubbly.