Strawberry Rhubarb Crisp

Adapted from Better Homes and Gardens New Cook Book

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I know I haven’t written a report card in forever, and I have a million things I should be writing about, but I’ve been spending my free time with my visiting in-laws and I have two rhubarb recipes that are dying to be shared before rhubarb season ends.  This crisp just rocks and is a fun alternative to rhubarb pie; if you’re feeling daring, it also makes for a delicious, if slightly decadent, breakfast with yogurt added to the bowl.  Mmmmmm…

Ingredients

• 3 cups fresh sliced rhubarb
• 2 cups fresh sliced strawberries
• 1/2 cup granulated sugar
• 1/2 cup rolled oats
• 1/2 cup packed brown sugar
• 1/4 cup + 3 tablespoons all-purpose flour
• 1/4 teaspoon ground nutmeg
• 1/4 cup butter

Directions

Preheat oven to 375F.  Place fruit in a 2-quart baking dish and stir in the granulated sugar and 3 tablespoons of the flour.

For topping, in a medium bowl combine the oats, brown sugar, remaining flour, and nutmeg.  Cut in butter until mixture resembles coarse crumbs.  Sprinkle topping over fruit.

Bake30-35 minutes or until fruit is tender and topping is golden.  Serve warm with plain yogurt at breakfast, or vanilla ice cream for desert.