Strawberry Rhubarb Crisp

In Texas, I don't find rhubarb very often, and when I do, it is a small bunch and expensive.  The weekend I came home for July, I found a huge bundle of rhubarb for $1.  Now I have to do stuff with it. I made strawberry rhubarb pancakes with honey buckwheat pancake mix and ginger rhubarb syrup that I bought at the store.  I put cooked rhubarb in the mix and sliced strawberries on top.  They were so good, and they might very well have used up all the rhubarb if I had bought it in Lubbock.  But I bought the rhubarb in Ohio and I used less than half of it. 

I thought about Strawberry Rhubarb vodka, but I was the only one in the house even remotely interested that.  I thought about Strawberry Rhubarb jam again, but I was feeling pretty lazy.  What do I do when I have to use something up and I am lazy?  Crisp!

Strawberry Rhubarb Crisp

1-1 1/2 cups sliced strawberries
1-1 1/2 cups sliced rhubarb
2 tablespoons sugar (or to taste)


3/4 cup oats
3/4 cup flour
3/4 cup brown sugar
1 1/2 teaspoons cinnamon
1/2 stick melted butter

1.) Preheat oven to 375 degrees and spray a small glass baking dish

2.) Slice strawberries and rhubarb and toss with the sugar in the baking dish

3.) Melt butter, add dry ingredients, and mix

4.) Sprinkle on top of the strawberry rhubarb mixture

5.) Bake until bubbly and the rhubarb is soft.  If the top is browning too quickly, cover it loosely with foil.

You can't see the bubbles here, but I had to walk my dog before I took the crisp out so I have no idea: a.) how long this actually baked, b.) what it looked like when it came out, c.) if we put foil over the top because it browned too fast.

My mother thought the crisp was still a little too tart with the two tablespoons of sugar, but I like it tart.  That is the beauty of rhubarb.  However, you can add more sugar than that, if you want.  My mother ate it with vanilla ice cream to cut the tartness...and I never object to ice cream. :-)