Strawberry Rhubarb Crisp

We were gifted a huge bag of rhubarb.  That with the rest of the strawberries I had in the freezer from last summer made a wonderful Strawberry Rhubarb Crisp.

Strawberry Rhubarb Crisp

Filling

4 stalks rhubarb

3 cups strawberries

1 1/2 cup sugar

3 tbsp cornstarch

2 teaspoons lemon juice

1 tsp vanilla extract

Topping

1 stick of butter, softened

1 1/2 cup dark brown sugar

1 1/2 cup whole wheat flour

1 1/2 cups quick cooking rolled oats

3 tbsp vegetable oil

1 tsp cinnamon

1/2 tsp salt

Directions

Preheat oven to 375 degrees.  In a bowl toss the chopped rhubarb with 3/4 cup of sugar and let stand for 20 minutes.  Toss the strawberries in another bowl with a 1/2 cup of sugar.  Stir both occasionally.  After 20 minutes, add the rhubarb to the bowl of strawberries, do not add the rhubarb juice to the strawberries.  Stir and add the cornstarch, lemon juice and vanilla.  Transfer to a 9 by 13 baking dish.

Combine all of the ingredients for the topping a mix master or bowl and blend or use fingers.  Blend until mixture is large crumbs.

Sprinkle the mixture over the filling and bake for 30 minutes.  Reduce to temperature to 325 and bake for another 30 minutes.  The fruit will be bubbling when done.  Let stand for 20 minutes before serving.  Serve with vanilla ice cream or whipped cream.

Enjoy!