Ingredients
Filling:
2 lb. rhubarb cut into 1" pieces
1/2-1 cup sugar depending on the fruits used
2 T. corn starch
1/2 tsp. almond extract (optional)
1 lb. strawberries
Crisp Topping:
1 1/2 c. flour
1 1/2 c. brown sugar
1 1/2 c. rolled oats
1 1/2 c. walnuts or pecans
1 1/2 c. whole almonds
12 T. (2 1/4 sticks) butter, melted
Preparation
Make rhubarb filling: place rhubarb in a bowl with the sugar, corn starch, and almond extract. Stir. Clean berries, stir with a little sugar in another bowl. Let fruit sit for a couple hours - or just while topping is made.
Make crisp topping: Preheat oven to 350’ F. Add all ingredients to bowl, stir to mix well. Divide into three portions, using one and freezing the other two for later use. Spray an 8" x 8" glass dish with cooking spray. Add fruit, add topping. Bake until topping is browned and filling is thickened and bubbling, 30 minutes plus.
