Rhubarb and Strawberry Crisp

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View 5 mins In a medium bowl, combine the rolled oats, flour, and brown sugar. Pour the melted butter over the dry ingredients and mix until evenly moistened and crumbly. (5 minutes)

Recipe View 3 mins Press approximately two-thirds of the oat mixture into the bottom of a 9-inch pie pan or baking dish. Reserve the remaining oat mixture for the topping. (3 minutes)

Recipe View 3 mins In the prepared pan, layer the chopped strawberries and rhubarb evenly over the oat base. (3 minutes)

Recipe View 2 mins In a small saucepan, whisk together the cold water, granulated sugar, and cornstarch until the cornstarch is fully dissolved. (2 minutes)

Recipe View 5 mins Place the saucepan over medium heat and bring to a simmer, whisking constantly. Continue to simmer for 2-3 minutes, or until the mixture thickens and becomes translucent. (5 minutes)

Recipe View 1 mins Pour the thickened sugar mixture evenly over the fruit layer. (1 minute)

Recipe View 1 mins Sprinkle the reserved oat mixture evenly over the top of the fruit and sugar mixture. (1 minute)

Recipe View 1 hrs Bake in the preheated oven for 50-60 minutes, or until the topping is golden brown and the fruit filling is bubbling. (60 minutes)

Recipe View Let cool slightly before serving. Best served warm with a scoop of vanilla ice cream or a dollop of whipped cream.