This can be made in the summer with fresh strawberries or in the winter with frozen ones.  It is best served warm or at room temperature with some pareve vanilla ice cream.

2 (10 ounce) packages frozen rhubarb, thawed and drained
2 (10 ounce) packages frozen strawberries, thawed and drained (or the equivalent fresh)
1 cup sugar
2 tablespoons cornstarch
2 teaspoons cinnamon
10 tablespoons margarine, room temperature
2 egg whites
2 teaspoons vanilla
2 cups flour
1-1/2 cups old-fashioned oats
1 teaspoon cinnamon

Preheat oven to 350 degrees. Mix together rhubarb, strawberries, sugar, cornstarch and cinnamon and spread in 9 x 13-inch pan.  Beat together all remaining ingredients and crumble over top, pressing down slightly.  Bake for 45 minutes to 1 hour.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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