Ingredients
- 3/4 c. white flour
- 3/4 c. whole-wheat flour
- 1 c. brown sugar
- 1 c. rolled oats
- 1 c. butter
- 3 c. sliced fresh strawberries
- 3 c. diced rhubarb
- 3/4 c. white sugar
- 3 Tbsp flour
Directions
- Preheat the oven to 375F and grease a 9×13 baking dish.
- Mix together the flours, brown sugar, and rolled oats. Then cut in the butter with a pastry cutter or 2 butter knives until well distributed.
- Once the oven has pre-heated. Toss the white sugar, 3Tbsp of flour with the fruit and spread evenly in the baking dish.
- Evenly spread the crisp topping over fruit mixture.
- Bake for 45 minutes. The top should be brown and crisp.
Notes
I only ever seem to make this when the strawberries and rhubarb in the garden are popping off late spring. If you’re not using the most amazing garden fresh strawberries and instead have a plastic clam-shell of store bought shipped up from Guatemala and ripened with ethylene gas, you might need to adjust the sugar. I’d, throw another 1/4 cup in for good measure.
