It has been a LONG time since I have had rhubarb and I’ve certainly never baked with it. However, when it came up on the Web Store at Sunizona Family Farms, I knew I needed to get it. Just raw, this rhubarb was so good and tart. But, I wanted to make my ever favorite crisp with it, and since I had gotten strawberries from Bountiful Baskets, I knew they would be a good match. Now, I did put a bit of sugar in this, so if you want to keep more of the tart flavor of the rhubarb, just decrease the amount of sugar. I had this warm over some vanilla frozen yogurt and was in heaven last night eating it. I wish rhubarb was more available here in AZ to have this more often!
Strawberry Rhubarb Crisp
What you need:
4 cups chopped rhubarb
1 lb chopped strawberries
2 tbsp cornstarch
1/4-1/2 cup sugar, depending on the tart/sweetness you desire
1/4 cup butter, softened
1 cup oats or quinoa flakes
1/2 cup packed brown sugar
How to make it:
Preheat oven to 350 F.
In a 8×8 baking dish, mix together rhubarb, strawberries, cornstarch, and sugar. In a bowl, crumble together butter, oats, and brown sugar. Spread oat mixture evenly over the top of the rhubarb and strawberry mixture.
Bake in the preheated oven for 25-30 minutes, or until filling is bubbly and topping is browned. Let sit for 5 minutes; serve warm.
My Gems of Parenting 
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