this was really simple to make, and even if it hadn’t been simple it would’ve been worth it. it was also an excellent [and likely repeatable] way to make use of the rhubarb that is currently attempting to take over the side of the house. strawberries too are in peak season, and compliment the tartness of rhubarb marvelously, or so I’ve been told. I suppose I could stretch the truth a little and call this healthy, what with the 8 cups of fresh fruit, the use of whole grains, and omega-3 rich flax, but I think the amount of sugar sort of negates its dietary goodness. but only slightly.

Strawberry Rhubarb Crisp

for the topping:
1/2 C. whole wheat flour
1/4 C. unbleached all-purpose flour
3/4 C. quick cooking oats
1 T. milled flax seeds
1/2 C. granulated sugar
1 tsp. ground nutmeg
dash salt
1/3 C. canola oil

for the filling:
4 C. hulled & halved strawberries
4 C. chopped rhubarb
2/3 C. granulated sugar
2 T. cornstarch
1 T. orange zest, optional

preheat the oven to 400°F.

in a medium bowl combine the flours, oats, flax seeds, sugar, nutmeg and salt and blend thoroughly. drizzle in the canola oil and mix well, using your hands to incorporate everything evenly if necessary. set aside.

in a large bowl combine the strawberries and the rhubarb. add the sugar and cornstarch and fold in, turning the fruit gently until everything is mixed thoroughly. spoon the mixture into a lightly oiled 2-quart baking dish. cover the fruit mixture evenly with the topping, patting it down gently with your hands.

bake for 35-40 minutes or until the filling is bubbly and the topping is lightly browned.

spring [and all its gorgeousness] is here at last. this was taken in our back yard amongst the uncut grass.