Strawberry Rhubarb Crisp

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INGREDIENTS

Filling:

4 stalks rhubarb, trimmed and cut in 1/2-inch slices

3 cups strawberries, trimmed and quartered

3/4 cup sugar

3 tablespoons cornstarch

2 teaspoons lemon juice

1 teaspoon pure vanilla extract

Topping:

2/3 cup flour

1 1/3 cup (packed) brown sugar

1 1/2 teaspoons cinnamon

1 1/2 cups quick oats

2/3 cup butter, softened

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DIRECTIONS

1. Generously butter either four gratin dishes or one 9×9-inch pan. Set aside. In another medium bowl, combine the rhubarb, strawberries, sugar, cornstarch, lemon juice and vanilla extract. Spoon the mixture into the buttered dish or dishes.

2. Combine flour, brown sugar, cinnamon, and oats. Add melted butter and mix until crumbly. Sprinkle over mixture.

3. Bake at 375 degrees for 25-30 minutes or until top is golden brown and filling tests done. Makes about 12 Servings.