8ouncesstrawberries, hulled and halved (quartered if large)
16ouncesrhubarb,trimmed, cut into 1/2-inch pieces
For the topping
½cuprolled oats(old-fashioned or quick, NOT steel cut)
¼teaspoonground nutmeg (freshly ground is best)
¼cupunsalted butter (½ stick),softened
Vanilla ice cream, optional
Preheat oven to 375ºF. Lightly spray a 8 or 9-inch (9x6) square glass baking dish with nonstick cooking spray, or rub with butter.
In a large bowl, combine strawberries, rhubarb, sugar, flour, and salt. Scrape fruit into prepared baking dish.
In the same bowl, combine topping ingredients: oats, flour, brown sugar, cinnamon, cardamom, nutmeg, and salt. Add butter, and work it into the dry ingredients, using a pastry cutter, fork, or your hands until mixture resembles a crumble. Sprinkle evenly over fruit mixture.
Bake 40 minutes, or until fruit is tender and bubbling in the center and topping is lightly browned. Cool slightly and serve with vanilla ice cream.
Use rolled oats or quick oats. Don't use steel-cut, Irish oats, or instant oatmeal.
If using salted butter, omit 1/8 teaspoon salt from topping mixture.
Don't have rhubarb? Just make a strawberry crisp! Or vice versa.
Add 1/2 cup chopped nuts to the flour mixture. Walnuts or pecans would be tasty.
Add a little extra cinnamon instead of using cardamom and nutmeg.
Replace the all-purpose flour with whole wheat flour.