It is even better if you add fresh or thawed strawberries. Play with proportions of fruit to rhubarb depending on your personal taste.
6 medium length stalks rhubarb
(2-3 cups strawberries-optional. If using berries, cut back on rhubarb)
1 cup whole wheat fine flour
½ cup sugar
¼ tsp salt
½ tsp nutmeg
½ tsp cinnamon
¼ cup (1 stick) cold butter
Mix dry ingredients in a bowl
Grate cold butter into mixture and knead with fingers until you have a nice crumbly consistency.
Place rhubarb and fruit in a deep pie dish or small casserole dish and sprinkle with a few tablespoons of sugar.
Pour topping over fruit and bake at 375 for about 40 minutes.
Serve warm or cold with vanilla ice cream or a lightly sweetened whipped cream or enjoy on its own.