After school today we made strawberry-rhubarb crisp with the fruit from our first farm share. Is there anything better than fruit crisp right out of the oven with a big scoop of vanilla ice cream?

You can use any combination of rhubarb and strawberries—we had about 3 cups of rhubarb, so we used strawberries for the fourth cup.

Strawberry-Rhubarb Crisp

Topping:
1 cup flour
1 cup brown sugar
1/2 cup oatmeal
1/2 cup butter, melted
dash of salt

Filling:
4 cups any combination of rhubarb and strawberries, fresh or frozen
1 cup sugar
1/4 cup flour
1/2 tsp. cinnamon

In an 8 x 8 pan, mix together rhubarb and strawberries, sugar, flour, and cinnamon. If using fresh rhubarb, add 1/2 cup water.

In a separate bowl, mix together flour, brown sugar, oatmeal, a dash of salt, and butter. Sprinkle topping over the rhubarb-strawberry mixture and bake uncovered until golden brown (about 45 minutes). Serve warm with ice cream or whipped cream.

Do you have a favorite rhubarb recipe? I don’t remember if it was my mom or a friend’s who made really delicious rhubarb-strawberry bars.