Munchie Monday: Spring Treat--Strawberry Rhubarb Crisp

One of the earliest garden sights is the rhubarb pushing up through the mulch.  This year grandchildren asked what those leaves were.  When I told them their immediate reaction was "strawberry rhubarb pie is so delicious"!  Okay.  Well, Grammie's pie crust is not that great but you cannot go wrong with rhubarb crisp.

Yesterday I found some good-looking strawberries on sale (1 pound for $1.49), so I bought a box.  Today I put off a much-wanted trip for a while to go out and pick seven stems of rhubarb then made the crisp which is now cooking for the family to eat tonight while I am at another class...fiber work-making a small woven wall-hanging.

Strawberry Rhubarb Crisp

Preheat the oven to 375 degrees F.

Peel then wash 7 stems of rhubarb.  Cut down through the stems from end to end once.  Slice in 1/4 to 1/2 inch slices to measure 4 cups sliced rhubarb.

Wash 1 pound ripe strawberries.  Remove hulls then quarter the berries and measure 3 cups strawberry slices.  Place in a large bowl.

Add 1 cup granulated sugar and 1/4 cup whole wheat flour to the bowl of fruit and toss well.  Place in a 9 by 13 glass baking dish.

In the same large bowl where you had the fruit (no need to wash between processes) place 1 cup whole wheat flour,  1 1/2 cups rolled oats, 1 cup brown sugar,  1 teaspoons cinnamon, and 1/2 cup softened butter.  (Always use butter, NEVER use margarine.  Just don't use butter very often.  A treat occasionally is just fine for your health.  Otherwise, bad news bears for the body. )  Mix well with your fingers then spread evenly on top of the fruit.

Bake for 45 minutes at 375 degrees F.

Serve with whipped cream on top if you like.