Berry Recipe: Strawberry Rhubarb Crisp

June is berry recipe time! Add your berry recipe to the member blogs for a chance to win a copy of Ian Knauer's "The Farm: Rustic Recipes For A Year Of Incredible Food".

I love this recipe from my mom so much, that it replaced wedding cake at my wedding! Simple, tangy, sweet and buttery. I tend to go heavier on the rhubarb than the strawberry. Topped with vanilla bean ice cream, it's heaven on earth.

Strawberry Rhubarb Crisp

serves 8-10

1 C. granulated sugar (I use raw sugar)

2 C. sliced strawberries

3 C. diced rhubarb

1 1/2 C. flour + 3 T. flour

1 C. butter

1 t. salt

1 C. rolled oats

Preheat oven to 375•

Combine sugar, fruit and  3 T. of the flour in a large bowl, then pour into a greased baking dish.

Using your fingers or a fork, combine the 1 1/2 C. flour, butter, salt and oats until crumbly.

Scatter over the fruit mixture in the baking dish and bake for 45 minutes until brown and bubbly. Serve warm with vanilla ice cream.