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Ingredients

• 3/4 cup  all-purpose flour
• 2/3 cup  packed brown sugar
• 1/3 cup  chopped toasted almonds
• 1/2 cup  butter or margarine, softened
• 3 pints  fresh strawberries, hulled
• 2 pounds  fresh rhubarb, cut into 1-inch pieces or 7 cups frozen cut-up rhubarb*
• 1 1/4 cups  granulated sugar
• 3 tablespoons  instant tapioca
• 2 teaspoons  fresh thyme leaves, optional
• 2 teaspoons  grated orange peel
•   Whipped cream, optional

Description

This Strawberry And Rhubarb Dessert Gets A Savory Twist With The Addition Of Fresh Thyme, Toasted Almonds, And Orange Peel.

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