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Tate's Rhubarb Strawberry Crisp
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| Crisp: | |
| 1 1/2 C | flour |
| 1 C 2 T | oats |
| 1 1/2 C | brown sugar |
| 3/4 C | melted butter |
| 1 1/2 t | cinnamon |
| Filling: | |
| 4 C | diced rhubarb |
| 2 C | diced strawberries |
| 1 1/2 C | sugar |
| 3 T | cornstarch |
| 1 1/2 C | water |
| 1 1/2 t | vanilla |
Mix together the crisp ingredients until crumbly. Press half of the crumbs on the bottom of a greased 9 x 13 pan.
Combine filling ingredients in saucepan. Cook until thickened and clear. Pour mixture over the crumbs in the pan. Pour the remaining crumbs over the filling.
Bake at 350 degrees for 50 to 60 minutes until browned. Serve with whip cream or ice cream.
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