Strawberry Rhubarb Crisp

Earlier this week, I happened upon rhubarb at the podunk grocery store near our house. I very nearly jumped out of my skin with excitement because RHUBARB! I love it so. The only problem was that I couldn't decide what to make with it, other than ALL OF THE THINGS.

But then I remembered Strawberry Rhubarb Crisp. There is no better place to start than that because it's super easy and super good.

I have posted this recipe before, but that was three years ago. It's still perfect all this time later. So, why try to recreate the rhubarb wheel when I have it handy?

I still maintain a scoop of vanilla bean ice cream makes it even more amazing.

Strawberry Rhubarb Crisp

2 cups diced rhubarb (approximate 5-7 average size stalks)
1 cup sliced strawberries
1/2 cup white sugar
2 tablespoons corn starch
2 cups oatmeal
1 cup butter
1 cup brown sugar
1/2 cup flour 

Preheat oven to 350 degrees.

Combine the diced rhubarb, sliced strawberries, white sugar, and corn starch in a 9x13" baking dish. Spread the mixture evenly across the baking dish.

In a large bowl, combine the oatmeal, butter, brown sugar, and flour. (A hand mixer works well. Or your hands. Frankly, crisp recipes are crazy forgiving. You can do whatever you want and they still turn out fantastic.)

Sprinkle the oatmeal mixture over the fruit.

Bake at 350 degrees for 40 minutes.

There it is ... my happy place. Right there.