How to Make Rhubarb Strawberry Crisp

In baking, crisps are made with fruit and topped with a struesel topping. While everyone knows apple crisp, and many find is a great "comfort" food in fall, not many know that you can make a crisp for spring. This Rhubarb Strawberry crisp will surprise your family and friends, soon becoming a spring and summer favorite.

Things You'll Need

• 2 cups rhubarb - cut into 1/2 inch pieces
• 1 pint strawberries, halved
• 3 tablespoons cornstarch
• 1 cup firmly packed brown sugar
• 1 1/2 cups 1 minute (quick cooking) oatmeal
• 1/2 cup flour
• 1teaspoon cinnamon
• 1/2 cup butter, melted
• 8x8x2" baking dish

Instructions

1. In mixing bowl, mix together rhubarb and strawberries. Add cornstarch and 1/2 cup brown sugar, stirring well to coat fruit.

2. Butter baking dish. Place fruit mixture inside, making sure to spread it evenly in the pan.

3. In the same bowl, stir together remaining brown sugar, oatmeal, flour and cinnamon. Mix in melted butter. Stir well. Mixture should look rough and crumbly.

4. Spread topping over fruit mixture. Bake in preheated 350 degree oven about 1 hour. Topping should be browned, not burned, and filling should be bubbly. Serve warm

Tips & Warnings

• Place pan on a cookie sheet to prevent filling from bubbling over into your oven.

• Place a "tent" of foil over top of baking crisp to prevent topping from burning. Remove 15 minutes before baking completes.

• Add other fruits to make great combinations.