Strawberry Rhubarb crisp…. so tasty….

Ingredients

• 1½ lbs fresh strawberries, stemmed and quartered (about 4 cups quartered strawberries)
• 3 stalks fresh rhubarb, sliced less than ¼" thick
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 2 tablespoon cornstarch
• 1 cup all-purpose flour
• 1 cup old fashioned rolled oats
• ¾ cup brown sugar, packed
• ¼ teaspoon kosher salt
• pinch nutmeg
• 12 tbsp. unsalted butter, cold and cubed

Instructions

1. Preheat oven to 375 degrees.
2. In a large mixing bowl toss together the strawberries, rhubarb, sugar, vanilla, zest and cornstarch. Pour into an 8x8-inch, 9x9-inch, or a 7x11-inch baking pan; set aside.
3. In a medium mixing bowl, whisk together the flour, oats, brown sugar, salt, and nutmeg. Cut butter into the mixture with a pastry blender until pea size clumps (or slightly larger) form. Sprinkle crumble evenly over top.
4. Place in oven and bake for 40-50 minutes or until juices are bubbling and crisp is golden brown. Remove from oven and allow to cool for 15 minutes- this will help the juices set a bit. Serve warm with vanilla ice cream.