Strawberry-Rhubarb Crisp

prep time:: 15 Minutes
total time:: 1 Hour

Makes 8 servings

If you have never tried rhubarb you must try this recipe. Rhubarb is tart (and a vegetable) but is balanced out by the sweet strawberries here. I make this every March when it is strawberry picking time in Florida. It is best served warm with some vanilla ice cream or whipped cream.

ingredients

6 medium stalks rhubarb, cut into 1/2" pieces or 1 bag of frozen rhubarb dusted with 1 T. flour
2 c. strawberries, hulled and halved
1/2 c. sugar
1 c. flour
1/2 old-fashioned rolled oats
1/3 c. sugar
1/3 c. brown sugar
1/2 t. cinnamon
1/4 t. salt
1/2 c. butter, melted

directions

1
Preheat oven to 350°.
2
Stir together the rhubarb, strawberries and 1/2 c. sugar. Pour in 2 1/2 quart baking dish.
3
Mix remaining ingredients until crumbly and spoon evenly over filling.
4
Bake the crisp 35-40 minutes or until the rhubarb is tender and topping is golden brown. Cool on wire rack for 10 minutes, serve warm.