Strawberry Crisp

After great success at the local U-pick strawberry farm, we have lots of yummy strawberries in our freezer, and crisp happens to be one of Jim's and my favorite ways to enjoy them. I found this recipe online, added a cup of thinly sliced rhubarb, and voila! Delicious!

Yield: 6-8 servings
Ingredients:
FOR THE FILLING
3 cups strawberries, hulled and sliced
*1 cup rhubarb, thinly sliced
1/3 cup granulated sugar
1 tablespoon lemon juice
2 tablespoons cornstarch
FOR THE TOPPING
1 cup oats
3/4 cup all purpose flour
1 stick butter, chilled and cut into small pieces
1 cup brown sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 cup pecans, chopped

Directions:
1. Butter an 8 x 8 baking dish or small oval baker. Preheat oven to 325 degrees.
2. Mix together strawberries, (rhubarb), sugar, lemon juice and cornstarch. Set aside.
3. Whisk together flour, brown sugar, cinnamon and salt in medium bowl. Add butter and mix in with your fingertips until mixture sticks together in clumps. Stir in oats and nuts.
4. Place strawberry mixture in prepared baking dish and crumble topping over. Bake for 40-50 minutes or until topping is browned and strawberries are bubbly. Enjoy warm with a scoop of vanilla ice cream or frozen yogurt!