I love fruit crisps. They’re pretty idiot-proof, meaning I don’t need to rely on a recipe to make it taste good. I was so excited to use the first batch of rhubarb that my in laws’ garden yielded*, especially since the rhubarb that we transplanted into our garden was looking pretty pitiful.

I kept waiting for a nice day so I could take good pictures, but Wisconsin decided to rain on my parade. Literally. Our sump pump has been running 24/7 and our yard is a lake. We now have water-front property, folks.

I love the simplicity of this recipe – it takes so little effort and time, and it’s so delicious!

Rhubarb Strawberry Crisp
makes 9 servings 

Filling:
4 cups chopped rhubarb
1 pound strawberries, hulled and halved
1/2 cup sugar

Topping:
3/4 cup whole wheat flour
3/4 cup old fashioned rolled oats
1/4 cup white sugar
1/4 cup brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3 tablespoons butter, melted

1. Preheat oven to 350°F.
2. Mix filling ingredients together and let sit.
3. Meanwhile, mix dry ingredients of topping together. Pour in butter and stir until large crumbs form.
4. Pour filling into an 8.5″ square pan and top evenly with topping.
5. Bake 40 minutes, or until done.
6. Eat as soon as it’s cool enough to shovel into your mouth.

*Grass may or may not have made its way into this dish. I will neither deny nor confirm this. I kid. I think I picked most of it out from the rhubarb 😉