There’s something special about strawberries and rhubarb.
Yield: Serves 4
1 lb fresh rhubarb, chopped
1 lb fresh strawberries, chopped
1/2 cup packed brown sugar
1 teaspoon vanilla
1 teaspoon lemon juice
1 cup Gold Medal™ all-purpose flour
1 cup quick-cooking oats
1/2 cup butter, softened
1/4 teaspoon salt
Freshly whipped cream or vanilla ice cream
Heat oven to 350°F. Grease 13x9-inch (3-quart) glass baking dish with butter or cooking spray.
In large bowl, mix rhubarb, strawberries, brown sugar, vanilla and lemon juice. Pour mixture into baking dish.
In medium bowl, mix flour, oats, butter and salt with fork until crumbly. Using hands, crumble topping evenly over fruit mixture.
Bake 40 to 45 minutes or until topping is golden brown and fruit is bubbly.
To serve, scoop warm crisp into bowls; top with whipped cream.
