Strawberry Rhubarb Crisp
recipe from Lisa@ The Cutting Edge of Ordinary

4 cups rhubarb, cut into ½ inch pieces

1 cup fresh strawberries, sliced

2/3 cup flour

1 cup granulated sugar

½ cup packed brown sugar

zest from one lemon

10 tablespoons cold unsalted butter, diced

1 cup old fashion oats


Preheat the oven to 350. Even divide the rhubarb into 8 ramekins or any other small making cups.


Combine the flour, sugars, cinnamon and lemon zest in a large bowl. Cut in the butter using a pastry blender. If you don’t have a pastry blender you can use two forks to cut in the butter. Blend until the butter is pea like in size. Toss in the oats and crumble the topping over the strawberries and rhubarb. Go ahead and really pack it on. The crumbly topping is the best part in my opinion.


Bake until the topping is browned and the filling is bubbling, about 40 to 50 minutes. Serve warm, and I won’t tell anyone if you decide to put some vanilla ice cream on top either.