strawberry rhubarb crisp Recipe

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Prepare the Fruit: Preheat oven to 375°F (190°C). In a large bowl, combine the chopped rhubarb, sliced strawberries, ½ cup granulated sugar, flour, lemon zest, and vanilla extract. Toss gently to combine.
Make the Crumble Topping: In a separate bowl, whisk together the flour, rolled oats, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Assemble the Crisp: Pour the fruit mixture into a 9×13 inch baking dish. Sprinkle the crumble topping evenly over the fruit.
Bake: Bake for 45-55 minutes, or until the topping is golden brown and the fruit is bubbly.
Cool and Serve: Let cool for at least 15 minutes before serving. Serve warm, with a scoop of vanilla ice cream or whipped cream, if desired.

For a tangier crisp, add a tablespoon of lemon juice to the fruit mixture.
If rhubarb is not in season, you can use frozen rhubarb, but thaw and drain it before using.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.