Combine in a mixing bowl the flour, oatmeal, brown sugar, and cinnamon. Cut in the butter until it is well distributed and the mixture looks crumbly. Press ½ of this mixture into the 9×13 – inch pan. Cover with the rhubarb and strawberries.
In a small saucepan place sugar and cornstarch and mix well. Slowly stir in water while increasing heat. Cook and stir until thick and clear. Take off heat and add vanilla. Pour over rhubarb and strawberries. Top with the remaining crumb mixture. Bake in a 350-degree oven for 1 hour.
Serves 10 – 12 people
There’s just something about Rhubarb that makes you feel like it’s summer outside.
Stanley loves the crust and crumb part of a crisp – so this recipe is crust heavy. If you like more filling, feel free to double the fruit and syrup mixture.
