4th of July Crisp (April V.)

1 lb. rhubarb, sliced crosswise 1/2 inch thick
1/2 lb. strawberries
1/2 lb. blueberries
1 c. sugar (less if you like)
3/4 c. flour
1/2 c. butter cut into pieces
1/2 c. light brown sugar
1 c. rolled oats
1/2 t. ground cinnamon

1. Preheat oven to 400°. In a 9 x 13 inch baking dish, combine the rhubarb, sugar & 1/4 c flour, set aside.
2. In the bowl of a food processor, combine remaining 1/2 c. flour and the butter. Pulse until the butter pieces are pea-size. Add brown sugar, oats, and cinnamon. Pulse to combine. Sprinkle over rhubarb.
3. Bake until rhubarb is tender and topping is golden, 35 to 45 minutes. Serve warm with ice cream, if desired.