Strawberry-Rhubarb Crisp

Happy Spring!

Topping:
1 c. flour
1 c. old-fashioned oatmeal
1/2 c. sugar
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 c. unsalted butter, melted (1 stick)

Filling:
2 c. strawberries, sliced
3/4 lb. rhubarb, sliced
1-1/4 c. sugar
1/4 c. flour
1/4 tsp. cinnamon
pinch salt

Prepare topping: In medium bowl, combine first 5 ingredients. Slowly pour in melted butter. Cover & refrigerate until ready to use.

Preheat oven to 425. For filling, in large bowl gently combine all ingredients. Pour into 9 inch pie plate. With your fingers, evenly cover filling w/topping. Bake 15 minutes, then reduce heat to 350. Bake an additional 35 minutes, or until filling is bubbly. Serve warm, topped with vanilla ice cream.