Strawberry Rhubarb Crisp Recipe

Ingredients

2 pounds rhubarb, cut into 1" pieces

1/2 to 1 cup granulated sugar

2 tablespoons cornstarch

1/2 teaspoon almond extract

1 1/2 cups flour

1 1/2 cups brown sugar

1 1/2 cups rolled oats

1 cups whole almonds

1 cup pecan halves

12 tablespoons butter, melted

1 pound strawberries, halved

Place rhubarb in bowl with sugar, cornstrach, and almond extract. Stir to combine.

Core and halve the strawberries. Add 1 T sugar, toss.

Let fruits stand for a couple hours (or overnight in the fridge) IF YOU HAVE TIME

Make the Crisp

Add flour, brown sugar, oats, pecans, almonds, and melted butter to a bowl.

Mix well to combine.

Preheat oven to 350’. Butter an 8x8 or 9x12 glass baking dish, depending on how much fruit there is - the fruit should be a good thick layer.

SPrinkle with enough topping to cover well.

Bake until bubbling, brown, and crispy on top - 30 minutes or more.