Rhubarb-Strawberry Crisp
  • Servings: 30
  • 1 1/2 cups of flour
  • 1/2 tsp. of baking soda
  • 1/2 tsp. of salt
  • 1 1/2 cups of rolled oats
  • 1 cup of brown sugar
  • Mix all together until just coarse.
  • Filling:
  • In small sauce pan add next ingredients:
  • 2 cups of rhubard cut in small pieces
  • 2 cups of strawberries cut in halves
  • 1 cup of white sugar
  • 1 to 2 tsp. of cornstarch
  1. Cook until somewhat thick, if too runny add more cornstarch.You can also mash everything in the sauce pan.
  2. In a cake pan 9x12 add half the oats mixture.Press down in the pan. Then add the filling and then cover with the rest of the oats.
  3. Preheat oven to 350 degrees, cook for a half an hour. Serve like this or with ice-cream.