|Strawberry Rhubarb Crisp|
My husband grows rhubarb in our garden because I love strawberry rhubarb things. When I was pregnant with my daughter, I think I ate millions of strawberry rhubarb pies. For some reason, probably the weird weather, our rhubarb was ready to be picked this week, so I made a delicious strawberry rhubarb crisp last night. Be sure and peel your rhubarb really well. I always have to use a knife, my vegetable peeler doesn’t work well with rhubarb.
1 stick of room temperature butter
2 cups rhubarb, peeled and sliced
2 cups sliced strawberries
1 cup sugar
1 1/3 cups flour
1/2 tsp cinnamon
1 cup brown sugar, firmly packed
1/2 cup quick cooking oats
Preheat oven to 375 degrees. In an 9 inch baking dish, combine rhubarb, strawberries, sugar, 1/3 cup flour and cinnamon.
Combine remaining flour, brown sugar, oats, and butter. Mix using your clean hands. Sprinkle over rhubarb-strawberry mixture. Bake at 375 degrees for 35-45 minutes until topping is crisp and brown. Top with homemade whip or ice cream.