Strawberry Rhubarb Crisp

So, the other day, I went bowling with my wonderful friends Traci and Cassie.  Afterwards, Traci decided to go to Sam's Club to do her grocery shopping, and she asked if we wanted to come along.  Since neither Cassie nor I had ever been there, we happily obliged.  The only thing I ended up buying was a 2-pound container of beautiful strawberries for an amazingly low price.

Then I got home and realized that I should probably bake something with those lovely strawberries so they didn't go bad before I could eat them all.  Strangely, the first thing that came to mind was strawberry rhubarb crisp.  I found a recipe and discovered that the grocery store still had fresh rhubarb and made this delicious treat.  Yay.

Strawberry Rhubarb Crisp

Ingredients:

3 cups rhubarb

5 cups strawberries

1/4 cup sugar

1 Tablespoon cornstarch

1-12 cups brown sugar

1 cup flour

1 cup oats

2/3 cup butter, cold

1-1/2 teaspoons cinnamon

Directions:

1.  Preheat oven to 350 degrees.

2.  Cut off tops of strawberries and quarter them.  Cut rhubarb into 1/2 inch pieces.

3.  Toss strawberries and rhubarb with sugar and corn starch.  Place in a 9" by 13" glass baking dish.

4.  Combine brown sugar, flour, oats, and cinnamon.

5.  Cut in butter with two knives or a pastry cutter until crumbly.

6.  Sprinkle crumble mixture over fruit.

7.  Bake for 45 minutes or until crust is browned and fruit is bubbling.  

Source:  Peasant Foodie