Rhubarb Strawberry Crisp

Serves 6–8    

Spring rhubarb and fresh strawberries team up in this crisp that can be baked and re-heated just before serving with vanilla ice cream, of course!

1 cup sugar
3 tablespoons cornstarch
3 cups fresh sliced rhubarb
2 cups sliced strawberries
Juice and zest 1 large lemon
2 tablespoons butter, diced
1 cup oats
1/2 cup packed light-brown sugar
1/2 cup melted butter
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
Vanilla ice cream, optional

1. Preheat oven to 350ºF. In a large bowl, combine sugar and cornstarch. Add rhubarb, strawberries, lemon juice and zest, and gently toss well to coat the fruits. Transfer the mixture to an 8- or 9-inch casserole dish, and dot with diced butter.
2. In a separate bowl, combine the oats, brown sugar, melted butter, flour, cinnamon and cloves until the mixture resembles coarse crumbs. Sprinkle over the fruit and bake until the crisp in nicely browned, about 35–40 minutes.
3. Cool slightly, then scoop from casserole to serve. Serve with the ice cream.