Strawberry Rhubarb Crisp

Ingredients:

Crust

• 2-1/2 cups/625 mL  fresh OR frozen diced rhubarb
• 1-1/2 cups/375 mL  fresh OR frozen strawberries
• 1 cup/250 mL flour
• 1 cup/250 mL brown sugar
• 3/4 cup/200 mL oatmeal
• 1/2 cup/125 mL butter, melted
• 1 tsp/5 mL  cinnamon

Filling

• 1 cup/250 mL  sugar
• 1 cup/250mL  water
• 2 tbsp/25mL  cornstarch
• 1 tsp/5 mL  vanilla extract

Instructions:

1. Preheat oven to 350°F (180°C). Prepare a 9x9” (22.5x22.5cm) square pan with nonstick cooking spray.
2. Combine in a large bowl for crust; flour, oatmeal, brown sugar, butter and cinnamon. Using a fork or pastry blender, mix until crumbly.
3. Press half of the mixture into prepared pan. Layer rhubarb and strawberries over crust; set aside.
4. To make filling, in a saucepan combine sugar, water, and cornstarch. Cook and stir over medium heat until thick and clear.  Add vanilla; stir until well blended. Pour over fruit mixture. Top with remaining half of crumbs.
5. Bake 50-60 minutes. Remove from oven.
6. Cut into squares when cool, adding a scoop of ice cream if desired.

For another seasonal fruit variation: add 2 cups/500 mL peaches and 2 cups/500 mL raspberries – fresh or frozen, instead of the 4 cups of strawberries and rhubarb and omit the 1 tsp/5 mL of vanilla extract.