Strawberry-Rhubarb Crisp
8 Servings
INGREDIENTS:
1 Cup Flour
3/4 Cup Rolled Oats
1 Cup Brown Sugar
1 Teaspoon Cinnamon
1/2 Cup Butter, Melted
2 Cups Strawberries, Hulled And Quartered
2 Cups Rhubarb, Diced
1 Cup Sugar
2 Tablespoons Cornstarch
1 Cup Water
1 Teaspoon Vanilla
DIRECTIONS:
"Preheat oven to 350 degrees F. Mix flour, oats, cinnamon, brown sugar, butter. Divide in half. Press half in bottom of 8"" x 8"" pan. Cover with strawberries and rhubarb. Combine sugar, cornstarch, water, and vanilla. Cook until thickened and clear. Pour over strawberry/rhubarb mixture. Top with the rest of the crumbs. Bake 1 hour. Serve with vanilla ice cream or whipped topping."