It’s such a simple thing, and it is a very uncomplicated dessert or breakfast treat with plain Greek yogurt. Strawberry rhubarb crumble.

I had rhubarb in my vegetable box from Lancaster County PA the other day and I had some strawberries in the refrigerator.

Here’s how you make it and it couldn’t be more simple:

2 1/2 cups diced rhubarb

1 1/2 cups diced fresh strawberries

1 1/4 cups white sugar

2 tablespoons all-purpose flour

1 large egg

½ teaspoon ground cinnamon

1 ½ cups all-purpose flour

1 1/4 cup packed light brown sugar

1 cup quick-cooking oats

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1 cup butter

Preheat oven to 375°F.

Grease a 9 x 13 baking dish if you have one if not, I used a deeper vintage 8 x 8 Corningware baking dish.

Combine rhubarb, strawberries white sugar, 1/4 cup brown sugar, 2 tablespoons flour, egg, and 1 teaspoon cinnamon and 1 teaspoon ginger together in a large bowl until evenly coated.

Put fruit mixture in the bottom of the baking dish.

Mix 1 ½ cups flour, the rest of the brown sugar, oats, and 1/2 teaspoon cinnamon together in a separate bowl. Cut in butter using a pastry cutter or two forks until topping is crumbly. Sprinkle topping over rhubarb layer.

Bake in the preheated oven 40 to 45 minutes until it’s bubbling up around the edges of the topping. The topping will be brownish and color and smell delicious.

You can serve warm or cold and it is really good with plain Greek yogurt for breakfast.