Strawberry-Rhubarb Crisp

I cannot tell you how much I enjoy this sweet-tart dish!  I made it for the first time ~15 years ago and look forward to making it every spring, when fresh strawberries and rhubarb are in abundance. While it is delightful as-is, adding a scoop of vanilla ice cream makes it even more delish! Consider this the perfect dessert for you Memorial Day cookout. 

Ingredients:

• 1 c sugar
• 1 c water
• 2 TBSP cornstarch
• 1 tsp vanilla extract
• 2 c diced rhubarb
• 2 c strawberries (washed, trimmed, and cut in half or quartered, depending on the size)
• 1 c flour
• 1 c brown sugar
• 3/4 c oats
• 1/2 c butter, softened

Directions:
1. Combine the sugar, water, and cornstarch in a saucepan; cook over medium-heat, stirring as needed, until the sugar is dissolved and the mixture is thickened.  Remove from heat and add in the vanilla extract. 

2. Spray (or butter) an 8 x 8 baking dish and add the strawberries and rhubarb.  Pour the thickened sugar mixture over the fruit and using a rubber scrapper, gently combine, so all the fruit pieces are covered. 

3. In a separate bowl (large enough for your hands to work the mixture), combine the flour, brown sugar, oats, and softened butter; mix with your hands (or a fork) until a crumbly mixture forms.  To do this, I first combine the ingredients gently with my hands, then press the mixture together, then use my thumbs and fingers to let the mixture fall through my hands, crumbling it as I go. I repeat this pressing and crumbling process for a 2-3 minutes, until pea- to marble-sized balls form. 

4.  Top the fruit-sauce mixture with this crumb mixture.  Bake at 350F for around 25-30 minutes, or until the mixture is hot and bubbly and the crumb-topping is golden-brown.  

Recipe modified from Pat Lang (Indiana Extension Homemakers Association cookbook)