Strawberry Rhubarb Crisp
I love rhubarb and have been eating it in crisps and pies with strawberries since I was a little girl. I cook the chopped rhubarb with sugar and a bit of water until it gets mushy, then add it to cut up strawberries. Into my well used and beloved 40 year old Le Creuset casserole and gently mix so the rhubarb and strawberries are well disbursed. The topping is definitely a (Not) Recipe-I don't measure. Into the cuisinart I put about a half of stick of unsalted butter, a handful of raw walnuts, another handful of uncooked oatmeal and about 1/2 cup of so of white sugar (sometimes I use brown sugar). Pulse until it's comes together and gently pat on the fruit. Pop it into a 375F oven for about 30 minutes until the top is brown and the fruit is bubbling. I love to eat it warm and even cold. It is one of our favorite breakfast treats too!