A tart and sweet dessert with fresh rhubarb and strawberries and a buttery crumble topping.
Preheat oven to 350. Combine rhubarb, strawberries, water, flour, salt, sugar, and cinnamon in a large mixing bowl. Set aside. In a medium bowl add the topping ingredients and mix until it forms a crumbly mixture. Pour the rhubarb mixture into a greased 8x8 baking dish. Sprinkle the crumble mixture over the top. Bake for 40-45 minutes. Serve warm with ice cream or whipped cream.