Strawberry Rhubarb Crisp
2 pounds fresh rhubarb cut into 1" chunks
3-4 cup sliced strawberries
1/3 - 1/2 cup white sugar
2-3 tablespoons brown sugar
1 cup rolled oats
1 cup flour
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon nutmeg
1/4 teaspoon salt
5 tablespoons melted butter
Preheat oven to 375° F.
Combine the rhubarb and strawberries in a 9" square pan. Sprinkle with white
sugar. Mix together remaining ingredients in a medium sized bowl. Distribute
over the top of the fruit and pat firmly into place.
Bake uncovered for 35-40 minutes or until the top is crisp and lightly
browned and the fruit is bubbling around the edges.
Serve hot, warm or at room temperature, plain or a la mode