Strawberry-Rhubarb Crisp

• FOR THE FILLING
• 1/4 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1 3/4 - 2 cups sliced trimmed rhubarb (1/2 inch)
• 1 pint strawberry, hulled and halved
• 1 tablespoon finely chopped candied ginger (optional)
• FOR THE TOPPING
• 1/2 cup packed light brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup quick-cooking oatmeal (non instant )
• 1/4 cup cold unsalted butter, cut into small pieces
• plain yogurt or softly whipped cream

1. Lightly butter a microwave-safe 10-inch glass pie plate.
2. In a separate bowl, combine the sugar, and flour until blended.
3. Add the rhubarb, strawberries, and candied ginger, if using, and toss to blend.
4. Spread in an even layer in the prepared pie plate.
5. In a large bowl, combine the brown sugar, flour, and oatmeal.
6. Work in the butter with a fork until the mixture formscoarse crumbs.
7. Sprinkle the mixture evenly over the fruit.
8. Microwave uncovered on high power for 8 minutes.
9. Turn the dish 1/2 turn and microwave 8-9 minutes longer, oor until the fruit is thickened and bubbly and the topping is crisp.
10. Cool slightly before serving.
11. Top each serving with a spoon of yogurt.

filling, sugar, flour, trimmed rhubarb, strawberry, candied ginger, topping, brown sugar, allpurpose, quickcooking, cold unsalted butter, cream

Taken from www.food.com/recipe/strawberry-rhubarb-crisp-327138 (may not work)