Strawberry Rhubarb Crisp



Preheat oven to 350F

Filling:

2 cups fresh strawberries
2 cups fresh or frozen(thawed & drained) chopped rhubarb
3 Tbsp brown sugar
3 Tbsp cornstarch

1. Combine strawberries and rhubarb
2. Lightly toss with brown sugar and cornstarch
3. Spoon into greased 8*8 inch or 9*9 inch pan

Topping:

1/2 cup of all-purpose flour
3/4 cups of rolled oats
1/2 cup brown sugar
1/4 cup butter, melted

1. Combine dry ingredients
2. Slowly mix in melted butter
3. Crumble over fruit mixture
4. Bake in pre-heated oven for 45 - 50 minutes

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