Strawberry season is upon us! To celebrate, here is a recipe for a delicious, fresh strawberry rhubarb crisp that is the perfect after dinner treat for the warm summer nights ahead.

INGREDIENTS

• 1 lb. rhubarb stalks (trimmed and sliced 1/2 inch thick)
• 1/2 lb strawberries (hulled and quartered)
• 1/2 cup sugar
• 1 1/2 tbsp cornstarch
• 1 tsp vanilla extract

• 3/4 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 6 tbsp cold unsalted butter cut into cubes
• 3/4 cup old fashioned rolled oats
• 1/2 cup chopped pecans (optional)

• For the Filling: combine the rhubarb, strawberries, sugar, cornstarch and vanilla in a bowl. Stir until the fruit is all evenly coated with the mixture
• Transfer the fruit mixture to a 2 quart or 8-inch baking dish, set aside
• For the Topping: In the bowl or a food processor, combine the flour, brown sugar, granulated sugar and salt, process until well combined (about 30 seconds).
• Add in the cold cubes of the butter and pulse until the mixture resembles coarse crumbs with some pea-sized chunks of butter. You can also do this part by hand and/or while using a pastry blender
• Transfer this mixture to a bowl and stir in the oats and pecans (if using)
• Spoon the topping over the fruit evenly
• Place your baking dish on a cookie tray to catch any spills that might happen from the juices bubbling over. Bake for 44-45 minutes until the fruit is bubbling around the edges and the top is golden brown. Cool for 15-20 minutes before serving.
• Serve while warm with your favorite vanilla ice cream