Strawberry Rhubarb Crisp Recipe

INSTRUCTIONS

1. Preheat oven to 375 degrees. Spray 8 x 11 baking dish with nonstick baking spray for easier clean up.
2. In a large bowl, mix together strawberries, rhubarb, 3 tablespoons flour, sugar, and salt. Spoon into baking dish.
3. In a medium bowl, combine brown sugar, 1/2 cup flour, softened butter, rolled oats, and cinnamon. Using a pastry knife or fork, cut in butter until the mixture is crumbly. Stir in chopped pecans. Sprinkle over the strawberry-rhubarb mixture.
4. Bake for 45 minutes or until the top is browned and the mixture is bubbling. Allow to cool for 10 minutes before serving.
5. Store leftovers in the refrigerator.

NOTES

• Shop around for rhubarb via the telephone unless, of course, you grow it.  Sometimes it is difficult to find.
• Do not eat the leaves of the rhubarb. Remove them and discard them.  They can be toxic. Learn more at Modern Farmer on 6 Secretly Poisonous Plants.
• Add some nuts to the crumble.  It makes it even more delicious and really complements the fruit.  I personally like pecans, but you could add sliced almonds or chopped walnuts.  As we often say in this house, wear what you dig.
• I find that one-half cup of sugar is perfect for this recipe bringing out the best in the strawberry-rhubarb combination.
• This crumble is best baked the same day as it is served, so the topping has a little crunch to it.  However, that has never stopped me from eating it ice cold straight out of the refrigerator with a spoon.