strawberry rhubarb crisp

A few weeks ago we got up super duper early to go to the Ontario Food Terminal. While our main mission was to find some plants for our garden, I got completely sidetracked by the smell of fresh strawberries. We came home with a flat of berries and I couldn't resist making a crisp after D's aunt gave us some garden grown rhubarb and a how-to refresher for a good crisp recipe. This dessert is really one of those summer treats that leaves me amazed at how good fresh fruit can taste.

Strawberry Rhubarb Crisp

1 1/2 pints of strawberries - quartered

12 stalks of rhubarb - cut into small pieces

1/2 cup of white sugar

1/2 tapioca

Mix fruit, sugar and tapioca together. (Tapioca helps thicken the fruit mixture so it's not super runny)

Crisp:

2 cups of oats

1 cup of brown sugar

1 cup of white sugar

2 cups of flour

1/2 cup of butter

Combine dry ingredients and cut in cold butter. While I've tried to use utensils I find my fingers always work best. Get those hands dirty and work the mixture until the butter is well combined. Pour over the fruit and bake in oven for 45 minutes at 350 degrees. Serve with vanilla ice cream and enjoy!