Strawberry Rhubarb Crisp

• 2 pounds rhubarb, cut into 1" pieces
• 1/2 to 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon almond extract
• 1 1/2 cups flour
• 1 1/2 cups brown sugar
• 1 1/2 cups rolled oats
• 1 cups whole almonds
• 1 cup pecan halves
• 12 tablespoons butter, melted
• 1 pound strawberries, halved

1. Place rhubarb in bowl with sugar, cornstrach, and almond extract. Stir to combine.
2. Core and halve the strawberries. Add 1 T sugar, toss.
3. Let fruits stand for a couple hours (or overnight in the fridge) IF YOU HAVE TIME
4. Make the Crisp
5. Add flour, brown sugar, oats, pecans, almonds, and melted butter to a bowl.
6. Mix well to combine.
7. Preheat oven to 350'. Butter an 8x8 or 9x12 glass baking dish, depending on how much fruit there is - the fruit should be a good thick layer.
8. SPrinkle with enough topping to cover well.
9. Bake until bubbling, brown, and crispy on top - 30 minutes or more.

rhubarb, sugar, cornstarch, almond, flour, brown sugar, rolled oats, whole almonds, pecan halves, butter, strawberries

Taken from www.epicurious.com/recipes/member/views/strawberry-rhubarb-crisp-576deaa2d8009164047ba68c (may not work)