Rhubarberry Crisp


1 c. flour

2/4 c. oatmeal

1 c. brown sugar

1 tsp cinnamon

1/2 c. butter, melted

3 c. rhubarb

3 c. strawberries or raspberries

1 c. sugar

1 T vanilla

3 T cornstarch


1. Mix together flour, oatmeal, brown sugar and cinnamon; stir in butter. Press half of mixture into greased 9x13-inch pan.
2. Mix rhubarb, strawberries and sugar in a large saucepan; let set for 2 minutes. Stir in cornstarch and vanilla. Cook and stir until thickened. Pour over crust; top with remaining crumb mixture.
3. Bake for 30 minutes at 350 degrees.