Rhubarb Strawberry Crisp

One of the best things I like about Spring is the first rhubarb at the farmer's market. I buy as much as they have for we love rhubarb -- in compotes, in crisps, in tarts.

Although it is really a vegetable, we treat it like a fruit -- and eat it as a dessert.

And as much as we like rhubarb by itself, we also like it with strawberries in crisps and tarts.

Crisps are easy for there is not crust to make and roll. I often like to serve them in individual ramekins.
And since we are a family of two, you CAN make only two crisps if you want so there are no leftovers to tempt you.
This recipe makes a big crisp, but I often fill two ramekins with the fruit (then measure it out) and adjust the crisp ingredients accordingly. And, of course, it tastes better with garden rhubarb.

New this year at Linderhof's garden are 4 precious rhubarb plants. What better than going out and picking your own rhubarb for a crisp or a compote?

Strawberry Rhubarb Crisp

8 T. butter
3 pounds rhubarb
1/2 pt. strawberries
1 cup sugar
1 1/3 c. flour
1/2 t. cinnamon
1 cup dark brown sugar, firmly packed
1/2 c. rolled oats
3/4 cup chopped pecans

Preheat oven to 375. Generously grease 3 quart baking dish. Combine rhubarb, strawberries, sugar, 1/3 cup flour and cinnamon. Put in baking dish.

Combine remaining flour, brown sugar, oats, nuts and melted butter. Sprinkle over rhubarb-strawberry mixture. Bake at 375 for 35 to 45 minutes until topping is crisp and brown.