Rhubarb Strawberry/Sorrel Crisp
(from Simply in Season cookbook)
4 cups rhubarb, finely chopped
2 cups strawberries, sliced or sorrel, finely chopped
1 cup sugar
1 T orange peel, grated
1 tsp vanilla
Combine in a large saucepan. Bring to a boil over medium-high heat, then reduce to medium and cook 4 minutes, stirring frequently.
1/4 cup water
Dissolve cornstarch in water. Add to rhubarb mixture. Cook until thickened. Stir constantly. Set aside.
1 1/2 cups flour
1 1/2 cups rolled oats
3/4 cup brown sugar
3/4 cup butter
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 cup walnuts or other nuts, chopped (optional)
Mix together until crumbly. Place about 3 1/2 cups of crumb mixture into greased 9" x 13" baking pan and press to make an even layer. Pour in rhubarb/strawberry mixture and spread evenly. Sprinkle remaining crumb mixture over top. Bake in preheated oven at 350 F for 30-40 minutes. Cut into squares.