Strawberry-Rhubarb Crisp

• 2 lb. fresh rhubarb (1-inch chunks)
• 3 to 4 c. strawberries, sliced
• 1/3 to 1/2 c. white sugar
• 1 c. rolled oats
• 1 c. flour
• 2 to 3 Tbsp. brown sugar
• 1/2 tsp. cinnamon
• dash or two allspice
• dash or two nutmeg
• 1/4 tsp. salt
• 5 Tbsp. butter, melted

1. Preheat oven to 375u0b0.
2. Combine the rhubarb and strawberries in a 9-inch square pan.
3. Sprinkle with white sugar.
4. Mix together the remaining ingredients in a medium sized bowl.
5. Distribute over the top of the fruit and pat firmly into place.
6. Bake, uncovered, for 35 to 40 minutes, or until the top is crisp and lightly browned and the fruit is bubbling around the edges.
7. Serve hot, warm or at room temperature; plain or ala mode.

fresh rhubarb, strawberries, white sugar, rolled oats, flour, brown sugar, cinnamon, allspice, nutmeg, salt, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=571345 (may not work)