Strawberry Rhubarb Crisp

As I said yesterday, I went a little gung-ho on the strawberries and rhubarb at the farmer's market. While I was making up some Strawberry Rhubarb Sauce for our french toast, I started the prep work for this dessert while I was at it.

I know I've said before my family wasn't huge on dessert, but my brother has always loved apple crisp.  It's really the only thing I remember my mom regularly baking from scratch. I've made a lot of cobblers in the past few months (the mango and raspberry varieties haven't hit the blog yet), so I thought I'd try something new!

What I like about this dish is that you can do your prep work in advance before dinner, toss it in the oven when you sit down to eat, and have it warm and toasty by the time you're finished.

You'll Need:

1+ 1/2 cups chopped rhubarb

2 cups chopped strawberries

3/4 cup brown or white sugar

1 cup oats

1/4 cup flour

4 TB cold, unsalted butter cut in pieces

1/2 tsp salt

Start by chopping up your fruit.  I used most of a pint of strawberries, and maybe four sticks of rhubarb?  But feel free to adjust to what you have.  Peeled green apples would also go mighty fine in this.