Rhubarb Crisp

June 11, 2018  

Serves 8

3/4 cup sugar
3 tablespoons cornstarch
3 cups fresh rhubarb or frozen*, thawed
2 cups sliced strawberries
1 cup oatmeal
1/2 cup brown sugar
1/2 cup butter, melted
1/3 cup flour
1 teaspoon cinnamon

In a large bowl combine sugar and cornstarch.
Add rhubarb and strawberries; toss to coat.
Spoon into 8 inch square baking dish.

In a small bowl combine oats, brown sugar, butter, flour, and cinnamon until mixture resembles coarse crumbs.
Sprinkle over fruit.

Bake at 350° for 45 minutes or until bubbly.
Serve with whipped cream or ice cream.
Good warm or room temperature.

*If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a strainer, but do not press liquid out.