Easy Rhubarb and Strawberry Crisp

growforagecookferment.com

Sue Smith

Married 60 years, so that's 60 years of cooking experience. Wow! I can't believe it either! lol

4 cups fresh rhubarb 1-inch diced (4 to 5 stalks)

3 ½ cups strawberries hulled and quartered

1 ¼ cups sugar

3 tablespoons cornstarch

2 teaspoons lemon juice

1 ½ teaspoons grated lemon zest

1 teaspoon vanilla extract

subheading: Crisp Topping:

½ cup plus 2 tablespoons unsalted butter room temp

1 ¼ cups all-purpose flour

1 cup brown sugar

1 cup quick cooking rolled oats

½ cup chopped pecans or walnuts

1 ½ teaspoons cinnamon

1 teaspoon salt

vanilla ice cream for serving

Directions at growforagecookferment.com

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