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Strawberry Rhubarb Crumb Pie by P. Phillips, submitted by Peg Rozzi

1 egg
1 c sugar
2 T all purpose flour
1 tsp vanilla extract
¾ lb. fresh rhubarb, cut into ½ inch pieces (about 3 cups)
1 pint fresh strawberries, halved
1 unbaked pie shell (9 inch)

Topping:
¾ c all purpose flour
½ c packed brown sugar
½ c rolled oats or quick cooking
½ c butter

In a mixing bowl, beat egg. Beat in sugar, flour, and vanilla; mix well. Gently fold in rhubarb and strawberries. Pour into pie shell. For topping, combine flour, brown sugar, and oats in a small bowl; cut in butter until crumbly. Sprinkle over fruit. Bake at 400 degrees for 10 minutes; reduce heat to 350 degrees and bake for 35 minutes or until golden brown and bubbly.
Yield: 8 servings