It’s still early for bountiful farmers’ markets, but it IS strawberry and rhubarb season. And these two fruits, when combined, create one magnificent sweet/tart treat. I snapped up a couple of cartons of berries and a few stalks of rhubarb for my first crisp of the season. Ridiculously yummy, whether for dessert or breakfast. Here’s the super simple recipe.

Preheat oven to 375.

Filling:

4 cups hulled and quartered strawberries

2 cups rhubarb, diced (roughly two stalks)

1/3 cup sugar

2 – 3 Tbsp. flour

Topping:

3/4 cup rolled oats

3/4 cup brown sugar

1/3 cup flour

6 Tbsp. butter

For topping, combine oats, brown sugar and flour.  Cut in butter till mixture resembles course crumbs (I do this with my fingers).

Dump cut fruit in a large bowl and sprinkle with sugar. Stir. Add flour, stir. Place fruit in a pyrex or ceramic pie plate. Sprinkle topping liberally over fruit. Bake for 25 to 30 minutes until topping is browned.  Serve with vanilla ice cream.