Strawberry-Rhubarb Crisp for Springtime

A sure sign that Spring has finally come is the first sighting of rhubarb in stores or at farmers' markets. Its gorgeous red is immediately attractive, and is so seductive that there is no way to resist buying it! I've made rhubarb pies, quick breads, dessert bars, and all sorts of other variants, including a savory chicken dish once; but my favorite way to use those beautiful stalks is to make a simple crisp. It's not particularly photogenic, I admit! But it's easy to make and absolutely sublime with hints of sweetness, tartness, and spice all rolled into one luscious dessert ... :) Strawberry-Rhubarb Crisp 1-1/2 cups chopped rhubarb 1 quart strawberries, chopped juice of 1 orange 1/4 cup sugar 1/3 cup white whole wheat flour 1/3 cup brown sugar 1/3 cup quick-cook oats 1/2 teaspoon cinnamon 1/3 cup butter, melted Preheat oven to 350F. Grease a 9" pie pan. Combine the rhubarb, strawberries, orange juice and sugar; place into the pie pan. Combine the flour, brown sugar, oats and cinnamon; pour the butter over the mixture and combine well. Spread the oat mixture over the fruit. Bake for 35 minutes, until the topping is golden and the fruit is bubbling. Let cool a bit, and serve with vanilla ice cream or whipped cream ... or both!