I-Crave-Rhubarb Crisp (With Strawberries!)

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   Preheat oven to 400 degrees.

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   2.

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   Spray a 1 1/2 qt glass baking dish with nonstick spray.

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   3.

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   FILLING: Combine all of the filling ingredients.

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   You can either leave it as it is, or give it a few pulses in the food processor to smooth it out a little, if you like it smoother.

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   Let mixture stand until sugar and cornstarch are dissolved, about 10 minutes.

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   4.

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    CRISP: Pulse all of the crisp ingredients in a food processor until there are no butter chunks larger than a pea.

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    5.

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    Put about 1/3 of the crisp mixture in the bottom of your baking dish and press down well.

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    6.

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    Pour your filling over the bottom layer.

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    7.

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    Top the filling with the remaining crisp mixture.

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    You can leave it loose and uneven or smooth it out a bit.

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    8.

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    Cook in oven until filling is bubbling and topping is browned, about 25-30 minutes.

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    Cool on a wire rack 20 minutes or more (the longer you wait, the better it will keep its structure).

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    You can top this with whipped cream or ice cream, or eat as-is.

* Per serving · 4 servings · Values may vary.