1. Wash the rhubarb stems and slice the them
2. Slice the strawberries 
3. Mix a crumble mix of soft margarine, sugar, vanilla, oat flakes, and cinnamon.
4. In another bowl mix the eggs and sugar until foamed. 
5. Mix the dry ingredients together and add to the foam.
6. Fold the margarine and milk into the dough while mixing as little as possible.
7. Spread the dough on a baking sheet 
8. Place rhubarb slices and strawberries on the dough.
9. Sprinkle the crumble mix on the top.
10. Bake the pie at 175 degrees for about 30 minutes.

Serve with vanilla sauce or with ice cream

1. Bring rhubarb, sugar, and 3 cups water to a boil in a large saucepan. 
2. Cook until the rhubarb is very soft and broken down about 5 minutes.
3. Add strawberries and let it gently boil for a minute.
4. Add vanilla and cinnamon
5. Transfer to a medium bowl. 
6. Refrigerate, stirring occasionally, until cool, at least 20 minutes. 

You can add mint, basil, even a dash of freshly ground black pepper on top for service. 

                          Jalapeño Salsa

• 10 fresh jalapeno peppers 
• 2 tomatoes
• 1 white onion, quartered 
• 1/4 cup chopped fresh cilantro or more to taste 
• 2 cloves garlic, smashed 
• 1 lime, juiced 
• 1 teaspoon salt 
• 1 teaspoon ground black pepper

1. Place jalapeños in a saucepan with enough water to cover. 
2. Bring to a boil. 
3. Simmer until jalapenos soften and begin to lose their shine, about 10 to 12 minutes. 
4. Remove the jalapenos with a slotted spoon 
5. Chop off the stem, and place them in a blender. 
6. Add the tomatoes and boil for couple of minutes to loosen the skin. 
7. Peel the skin from the tomatoes and add tomatoes to the blender.
8. Place the onion, cilantro, garlic, lime juice, salt, and black pepper in the blender with the jalapenos and tomatoes. 
9. Blend to desired consistency. Season to taste.