I had never cooked or baked with rhubarb before, so I was surprised that you first had to peel it. I loved how the rhubarb ended up tasting with the strawberries and crisp topping, especially now that it is summer and the fruit tastes wonderful.
Also, this recipe calls for a 9 x 9 baking dish but I just used an 8 x 8 because that is the only square pan we have and it turned out perfect!
1 cup toasted slivered almonds
1 cup all-purpose flour
3/4 cup packed light brown sugar
1/8 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup oats
Strawberry and Rhubarb Filling:
6 stalks rhubarb
1 1/2 pints strawberries
6 tablespoons granulated sugar
2 tablespoons all-purpose flour
Preheat oven to 350˚F.
To make the crisp topping, combine the flour, brown sugar, salt, oats, and almonds in a medium bowl. Add the softened butter with your hands until the mixture is crumbly.
To make the filling, peel off the rhubarb's outer skin and cut off the ends. Cut stalks into one-inch pieces and place in a medium bowl. Hull the berries, cut in half, and add to the bowl with the rhubarb. Add the sugar and flour until just combined.
Place the filling in a 9 x 9 (or 8 x 8) baking dish and sprinkle the crisp topping over the fruit.
Bake 1 hour, or until bubbling, brown, and crisp.
Best when served about half an hour after baking with ice cream!
Source: 17 and Baking