Strawberries, Round 1

I was on unfamiliar ground...territory unknown. Chris has one absolute favorite combo...strawberry rhubarb, and that is one combination i have never, ever tackled before. But i love my husband...i want to make him happy, so i promised i would give it a go. Not having a recipe to follow did not help but i figured i could improvise a little. I referenced my friend Mary's recent strawberry rhubarb crisp...a recipe by emeril and my mom's apple crisp topping.

With all those combined I managed a pretty fantastic result if i do say so myself. We have been wandering past it all day long(i made it about 10 this morning) taking a spoonful and savoring every bit of it. There are more spoons in tonights load of dishes than anything else.

Here i need to give "props" to my tiny photographic assistant. Avery was home watching and helping make this and asked if she could take some pictures for the blog. And i can honestly say that this middle one, taken by my 6 year old, is the best picture we got of the whole undertaking this morning. I love how she captured the movement of the crisp topping being poured and shaken out over the fruit.

So I am going to give you my best recollection of what i used and what i did..... here it goes

Strawberry Rhubarb Crisp

3-4 c. Strawberry, washed/hulled/halved
3-4 c. fresh Rhubarb, washed/medium chop
1/2- 3/4 c. Sugar
2 T Cornstarch

chop and combine fruit. Add sugar and cornstarch and pour into bottom of 13x9 pan.

3/4 c. rolled Oats
3/4 c. brown sugar
1/2 c. butter
1 t. cinnamon
1/2 c. flour

mix oats, brown sugar, cinnamon, and flour....cut in butter to make it a crumbly consistency. Pour this on top of fruit in baking dish, spread evenly. Bake at 375 for 35-45 minutes...until fruit is bubbling up and crisp is golden brown. Enjoy