Strawberry-Rhubarb Crisp

For the filling:

  • 1 qt strawberries
  • 6 stalks rhubarb
  • 2 Tbsp butter
  • 1/4 cup minute tapioca
  • 1 cup sugar
  • Juice of one lemon

For the topping:

  • 1/4 cup cold cubed butter
  • 1/4 cup flour
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup rolled oats

Cut strawberries and rhubarb into small pieces.  Combine in a large bowl with all other ingredients and mix.  Set aside.

Preheat your oven to 400°F.  In a medium bowl, combine the topping ingredients and using your fingers, rub the mixture together until it us sandy and crumbly.  Place the fruit filling in a large baking dish and sprinkle the topping over the top.  Place the tray in the oven and bake for 30 minutes, or until the topping is crisp and golden brown.  Cool and serve with vanilla ice cream.

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