Grandma's Strawberry Rhubarb Crumble

A recipe given to me by my grandmother. I like this one quite a bit, but have not yet had a chance to actually make one on my own. I have, however, assisted my grandmother when she's made some, usually around Thanksgiving...

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 6  cups fresh rhubarb, cut into 1 inch pieces (frozen works, too.)
• 1  lb fresh strawberries, sliced
• 1  cup  spelt flour (try Arrowhead Mills)
• 1  cup oats
• 3⁄4 cup date sugar or 3⁄4 cup  maple sugar
• 3⁄4 cup  chilled vegetable shortening

Directions

1. Preheat oven to 375 degrees.
2. Grease an 8x11 inch baking dish. Fill dish with rhubarb. Cover with sliced strawberries. Drizzle all over with agaves nectar, and then set the baking dish aside.
3. Pulse in food processor, or cut together flour, oats, date sugar, and chilled vegetable shortening until mixture has the consistency of a coarse granola. Don’t overdo it, you don’t want a paste! Takes about 30 short pulses.
4. Top fruit with crumble and bake about 40 minutes until fruit is bubbling up around the sides. Reduce heat to 350 degrees if the top is browning too quickly.