Inspired by Martha Stewart's Rhubarb Raspberry Crisp, I created a Rhubarb-Strawberry Crisp.
In the first bowl, I have 4 cups of fruit (mostly rhubarb, but if you want it sweeter put more strawberries), 2/3 cup sugar, and the zest and juice of one orange. In the second bowl (on the right), I have 1 cup flour, 1/2 cup brown sugar, 1 stick of butter and 1/2 teaspoon cinnamon.
I mixed the fruit together making sure the sugar/orange juice mixer covers the fruit evenly. I mixed the flour/brown sugar bowl with my hands until the butter was evenly dispersed. Then I added the 1/2 cup rolled oats.
I poured the fruit mixture into the bottom of my 1 1/2 quart baking dish and covered the top with the flour mixer. It went into a 350 degree oven for 45 minutes.
This is what it looks like!
I am not cutting into this one because I am bringing it over to my parent's when it cools enough to transport. I hope it is as good as it smells! Mmmmm..... I'm thinking they should have it with some vanilla bean ice cream though. :)
