mama's little baby loves rhubarb pie

c'mon, another post about rhubarb, you ask?
why yes, yes it is.
what's not to love about my bordering on obsessive fondness for the fruit that is rhubarb?
why everything, there is everything to love.

i am determined that you love rhubarb too. so, here is more rhubarb love for you.

there is an incredible sale at my local market for strawberries ($3 for 4 pounds!) and i have been buying them up the wazoo. so, i thought another strawberry-rhubarb crisp would be just the trick to make a (small) dent in the many pounds of strawberries i have sitting in the fridge. this time i will share the recipe for this super yummy and super easy treat. don't be surprisd if it is gone within an hour of pulling it out of the oven. it's that good.

strawberry-rhubarb crisp

filling

1 lb rhubarb, cut into 1/2 inch pieces
1 lb strawberries, cut in quarters
1/2 cup sugar
1 Tbs. cornstarch
1/2 tsp. vanilla extract

oatmeal topping

1/3 cup rolled oats
1/3 cup cornmeal
1/3 cup sugar
1/3 cup pecan halves
2 Tbs. canola oil
1/2 tsp. minced fresh ginger

1. preheat oven to 400 F. coat 13 x 9- inch baking dish with cooking sparay.

2. to make filling: toss all ingredients in glass or other nonreactive bowl. let stand 15 minutes to release juices.

3. to make topping: place all ingredients in food processor and pulse until mixture is chunky and begins to hold together.

4. spoon filling into prepared dish with slotted spoon, leaving any liquid in bowl. discard liquid (or drink it, like i enjoy doing.) top with oatmeal mixture. bake 35-40 minutes, until top is lightly browned. cool on rack for 10 minutes before serving.

delicious over ice cream or with a dollop of yogurt.

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recipe taken from the whole foods market magazine. march/april 2008.