June-
This crisp is OMG Good! I make it often and have done so with both fresh and frozen fruit. Both are super yummy!Enjoy! Hugs, Judy

RHUBARB-STRAWBERRY CRISP
Source: The Toronto Sun Newspaper

BASE:
3 cups diced rhubarb, fresh or frozen
1 1/2 cups sliced strawberries, fresh or frozen
1/3 cup sugar
3 tbsp. flour
1 tsp. cinnamon (optional) (i use)
TOPPING:
1 cup flour
3/4 cup brown sugar (i pack it)
1/2 cup rolled oats
1/2 cup butter or margarine, melted (used both, butter best)

Place rhubarb and Strawberries in a 9" sq. pan. (I use glass) Mix together. Sprinkle withsugar, flour and cinnamon (if using).

Combine ingredients for topping & sprinkle over rhubarb mixture.

Bake in a 300 degrees F preheated oven for 35-40 minutes or until golden brown. Great served warm or cold.

Makes 4-6 servings.

Note: I have even served this with a little warm custard poured over the top!