Strawberry Rhubarb Crisp

Top this dessert with a scoop of vanilla ice cream and you'll have a perfect dessert.  

STRAWBERRY RHUBARB CRISP

(serves 10)

Filling Ingredients:

*4 1/2 cups, sliced 1/2 inch thick

*4 cups strawberries, hulled and sliced

*1 1/4 cups granulated sugar 

*3 tablespoons corn starch 

*3 teaspoons freshly squeezed lemon juice

*1 teaspoon vanilla extract or 1/4 teaspoon almond extract 

Topping Ingredients:

*1/2 cup butter, softened 

*1 1/4 cups light brown sugar

*1 1/4 cups all-purpose flour

*1 1/4 cups old fashioned oatmeal

*2 teaspoons cinnamon

*1/2 teaspoon salt

*3 tablespoons vegetable oil

Directions:

~In a large bowl, mix granulated sugar, rhubarb, and strawberries.

~Allow to sit for 15 minutes, stirring every 5 minutes.

~Preheat oven to 350 degrees.

~Place rhubarb strawberry mixture into a colander to drain most of liquid out.

~Place mixture back into bowl, and mix in cornstarch, lemon juice and extract.

~Pour into a  9x13 inch baking dish.

~Place butter, brown sugar, flour, oatmeal, cinnamon, salt, and vegetable oil into a large bowl.

~Using aa pastry blender or fork cut all the ingredients together until large crumbs form.

~Sprinkle topping evenly over the filling.

~Bake for 55-60 minutes or until filling is bubbling and topping is a golden brown.

~Remove from oven and allow to cool for 15-20 minutes before serving.