Mollie Katzen's Strawberry Rhubarb Crisp -

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Mollie Katzen's Strawberry Rhubarb Crisp

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By Mollie Katzen

Posted July 23rd, 2007

This article is reprinted with permission from The Moosewood Cookbook, by Mollie Katzen, (1992, Ten Speed Press)

Servings:	6
Author Notes:	This is an easy cobbler with a crunchy top. Mollie says you can reduce the amount of sugar, if you prefer your dessert tart. She also likes to serve this crisp a la mode, with vanilla ice cream.
Ingredients:	2 pounds fresh rhubarb cut into 1" chunks 3-4 cup sliced strawberries 1/3 - 1/2 cup white sugar 2-3 tablespoons brown sugar 1 cup rolled oats 1 cup flour 1/2 teaspoon cinnamon 1/8 teaspoon allspice 1/8 teaspoon nutmeg 1/4 teaspoon salt 5 tablespoons melted butter
Instructions:	Preheat oven to 375Â° F. Combine the rhubarb and strawberries in a 9" square pan. Sprinkle with white sugar. Mix together remaining ingredients in a medium sized bowl. Distribute over the top of the fruit and pat firmly into place. Bake uncovered for 35 - 40 minutes or until the top is crisp and lightly browned and the fruit is bubbling around the edges. Serve hot, warm or at room temperature, plain or a la mode.