Strawberry Rhubarb Crisp

Old-Fashioned Strawberry Rhubarb Crisp
Food & Wine Magazine

Filling:

2 pounds rhubarb stalks (3-4 depending on size), sliced in half lengthwise and then sliced 1/2 inch thick pieces (like you're cutting celery)
1 1/4 cups sugar
1 pound strawberries, quartered
3 Tablespoons cornstarch
1 teaspoon vanilla extract

Topping:

1 stick unsalted butter, softened
1/1/2 cups light brown sugar
1 1/2 cups all purpose flour
1 1/4 cups QUICK COOKING rolled oats
3 Tablespoons canola oil
1 1/2 teaspoons cinnamon
3/4 teaspoon salt

Directions:

Step 1:

Preheat the oven to 375°. In a medium bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In a large bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass baking dish.

Step 2:

Combine all of the ingredients for the topping in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.

Step 3:

Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325° and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned. Let the crisp rest for 10 to 20 minutes before serving.

Serve with Vanilla Ice Cream

Note:  The topping can be refrigerated overnight. Bring to room temperature before using.  :)