What you’ll need:

For the filling
1 1/2 cups chopped rhubarb
1  1/2 cups strawberries, sliced
2 tablespoons sugar
2 teaspoons whole wheat flour

For the topping
4 tablespoons butter, melted
3/4 cup old fashioned oats
1/3 cup whole wheat flour
1/4 cup pecans, chopped (optional)
1/4 cup sugar

Put it all together:

Preheat oven to 450 degrees F.

In the bottom of the cast iron skillet, combine all filling ingredients.

In a medium bowl, stir together all the topping ingredients until well combined and sprinkle on top of fruit.

Bake for 30 minutes or until topping is golden brown.

Serve warm

Source the local ingredients for this recipe at http://www.localharvest.org/