Strawberry-Rhubarb Crisp


1 cup rolled oats
1 cup brown sugar
1 cup flour
1/2 cup butter
1 tsp. cinnamon
4 cups strawberries
4 cups rhubarb


Slice strawberries and rhubarb into small pieces and spoon into a 13 x 9-inch baking dish.

Combine butter, flour, oats, brown sugar and cinnamon in a mixing bowl. Stir approximately 1/3 of the dry mixture into the fruit. Sprinkle the rest of the topping evenly over top.

Bake, uncovered at 375°F for 40 to 45 minutes or until fruit is tender.

From Angela Crowe


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