Spring time = rhubarb strawberry crisp! Tart and sweet, this is one of my favourite ways to use this delicious ingredient.

6 cups strawberries, hulled and sliced in half or quarters
2 1/2 cups sliced rhubarb
1/3 cup white sugar
1/4 cup brown sugar
4 tbsp cornstarch (add an extra tbsp if using frozen not defrosted)
1/2 tsp cinnamon
2 tbsp lemon juice

2/3 cup brown sugar
3/4 cup all purpose flour
3/4 cip rolled oats
1/2 tsp cinnamon
3/4 cup chopped or sliced pecans or almonds
1/2 cup oil (any variety)

1. Slice strawberries in half or quarter, and slice rhubarb into 1/4” slices.
2. In a bowl, add fruit, white sugar, brown sugar, cornstarch, cinnamon and lemon juice. Mix well and pour into a 9”x9” square pan sprayed with vegetable oil.
3. In another bowl add brown sugar, flour, oats, cinnamon, nuts and oil. Mix well and sprinkle over top of fruit mixture.
4. Bake at 350 F for 25-30 minutes. Optional garnishes – sprinkle with icing sugar, serve with ice cream. Enjoy!