Another strawberry recipe, and there is at least one more on the way. This time I had some rhubarb (I hadn't had it in years!) and a craving for a fruity dessert. I forgot how good strawberry and rhubarb is together. They were made for each other. (Funny side story: When I was buying the rhubarb, the lady behind me asked if it was pink celery. Hm.)
I made these in individual ramekins for easy portion control but you could also use an 8x8 baking dish.
Strawberry rhubarb crisp
(makes 7-8 individual crisps)
3 cups strawberries, hulled and quartered
3 cups rhubarb, diced
1/4 - 1/2 cup sugar (1/4 was plenty sweet for me)
1/2 cup flour
1/2 cup rolled oats
1/2 cup brown sugar
3/4 tsp. cinnamon
1/3 cup earth balance (or butter), cold
Mix strawberries, rhubarb and sugar together and let sit 10 minutes. Divide among ramekins or 8x8 baking dish.
Mix flour, oats, brown sugar, cinnamon and earth balance (butter) until crumbly. And sprinkle over the fruit mixture evenly. Bake at 350 for 35-40 minutes, or until golden.