As you know I have an abundance of rhubarb in my garden.
Recently I made Rhubarb Cake, a simple and tasty dessert.
The next dessert I made was Rhubarb Strawberry Crisp. Although my strawberries are not ripe yet it is possible to find local berries in the Farmers Market. The measurements of the rhubarb and strawberries are adjustable, I added about a cup more of each because I wanted to use up what was on hand.
Rhubarb Strawberry Crisp
4 cups of rhubarb, diced
3 cups of strawberries, sliced
1 cup of melted butter
1 cup brown sugar
1 cup granulated sugar
1 cup oats
1 cup flour
2 tsp cinnamon
¼ tsp nutmeg
½ tsp salt
Combine the strawberries and rhubarb in a large bowl. Spread into a 9×12 baking dish.
In another large bowl mix together the remaining ingredients. Crumble the mixture over the rhubarb and strawberries.
Bake at 375 for 40-45 minutes or until bubbly and the top is brown and crisp. Serve warm. Delicious with ice cream!
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