Strawberry Rhubarb (Ginger) Crisp

Preheat oven to 325 degrees F.

Combine:

¾ cup sugar [or less*]
4 T flour
½ t cinnamon (optional)
4 cups or more sliced rhubarb and sliced strawberries*
1 T lemon juice (optional)

Place in ceramic fluted tart pan or other low dish. In same bowl used to mix fruit and flour combine:

1 T canola oil
2 T dark brown sugar

Mix well then add

3/4 c rolled oats (not instant cook variety)

Mix well and spread mixture on top of fruit.

Cook in 325 degree F oven 35 – 40 minutes.

Cool before serving.

* I usually use a ratio of 3:1 rhubarb to strawberries, and figure a scant ¼ cup of sugar for each cup of rhubarb; if more strawberries are used, sugar can be decreased accordingly.  For example, if making with 4 cups of rhubarb and 2 cups of fresh strawberries 3/4 cups of sugar would be on the "sweet side"; I prefer and use 1/2 cup sugar.

VARIATION:  Add to the sugar to coat each piece, then to the fruit:

1 T crystallized ginger, finely chopped


VARIATION:  If I need to make this dessert well ahead of serving time, I cook the strawberries and rhubarb without the topping.  I mix the oil, sugar and oats together and roast in a 325 degree oven, stirring every few minutes until the oats are golden. Then just prior to serving, I sprinkle this topping over the fruit.