Strawberry-Rhubarb Crisp

Wow! Was this dessert ever packed with bright color and a tart punch. I made it with regular flour but you could substitute a gluten free flour just as easily. The formula for making a crisp is simple. Clean and dice up fruit, mix with sugar and a couple tablespoons of cornstarch and top with a crumble mix. The proportions can be adjusted for fruit sweetness and how much topping you would like. My recipe went like this:

You will need:
2 cups fresh strawberries
2 cups fresh rhubarb
1 1/4 cups white sugar
1/2 cup brown sugar
1/2 cup flour or gluten free flour
6 tablespoons of butter
1/2 cup chopped pecan pieces
1 cup rolled oats ( I used quick cooking but you could use the steel cut oats, too)

Clean and dice the rhubarb into 1/2 inch pieces. Clean and hull the strawberries, cut in half if large. Add 1 cup white sugar and mix with the fruit. Sprinkle the fruit with 2 tablespoons of cornstarch and mix well. Set aside. Make crumble mix. In a bowl or a food processor. Mix brown sugar, 1/4 cup of the white sugar, flour and oats. Cut in or pulse the cold pieces of butter into the mix. It should resemble large crumbs. Mix in the pecan (or other nut) pieces by hand. Pour fruit into 9x13" pan and top with crumble mix. Bake at 350F for about 35-45 minutes. Enjoy warm with whipped topping or ice cream. Refrigerate leftovers and even have some for breakfast!

Bowl of sugared rhubarb and strawberries

Finished crisp - easy!