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Rhubarb Crisp with Strawberries

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Ingredients
  

  • 4 C finely diced rhubarb
  • 2 C chopped strawberries
  • ¾ C granulated sugar
  • 2 Tablespoons cornstarch
  • 1 C cold water
  • 3 T. strawberry flavored gelatin

Crisp topping:

  • 1 C white flour
  • ¾ C quick cooking or regular oatmeal
  • 1 C brown sugar
  • 2 tsp. cinnamon
  • ½ C melted butter

Instructions
 

  • Pre-heat the oven to 350 degrees F.
  • Finely chop the rhubarb and strawberries and place in a 9 x 9 greased baking dish.
  • In a small saucepan, combine the granulated sugar, cornstarch 1 C of cold water and the strawberry flavored gelatin. Stirring constantly, cook until it bubbles and thickens.
  • Gently pour over the rhubarb and strawberries.
  • In a medium sized glass bowl, place the ½ C of butter. Melt it in the microwave. Add the flour, oatmeal, brown sugar, and cinnamon. Gently stir with a fork until everything is wet and combined. Sprinkle over the rhubarb and strawberry mixture in the baking dish.
  • Bake at 350 degrees F. for 40 to 45 minutes. The rhubarb and strawberry crisp should be bubbly and lightly browned on top.
  • Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream. Your friends and family will love knowing they’re eating a yummy serving of vegetables for dessert.