Ingredients
- 2 cup rolled oats
- 1 cup light brown sugar
- 3/4 cup flour
- 1 teaspoon salt
- 8 tablespoon (1 stick) butter, melted
- 4 pint fresh strawberries, hulled and cut in half
- 1 cup sliced rhubarb
- 3/4 cup granulated sugar
- 2 tablespoon honey
- 1 tablespoon lemon juice
Preparation
Baking Directions:
Center a rack in the oven and set a large baking sheet on the bottom rack to catch any spills.
Preheat the oven to 400°F.
Put the oats, brown sugar, flour and salt in a medium bowl.
Add the melted butter and toss until the ingredients are evenly moistened; then pinch the topping into large crumbs.
Put the strawberries, rhubarb, granulated sugar, honey and lemon juice in a large bowl and stir together.
Spread the mixture into a 10-inch deep-dish pie plate.
Scatter the crumbs over the top, all the way to the edge.
Bake for about 30 minutes, or until the rhubarb mixture is tender to a knife tip, the filling is bubbling, and the topping is golden.
Remove the plate from the oven and let rest for 15 minutes.
Serve the crisp warm.
