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First Prize Strawberry Rhubarb Crisp
1 cup rolled oats
1 cup all-purpose flour
1/2 cup brown sugar
1/2 cup butter, melted
2 cups chopped strawberries
2 cups chopped rhubarb
1 cup cold water
1/2 cup white sugar
1 tablespoon cornstarch
Preheat oven to 350 degrees F (175 degrees C).
Mix oats, flour, brown sugar, and butter together in a bowl; press mixture into the bottom of a 9-inch pie pan. Top with strawberries and rhubarb.
Stir water, white sugar, and cornstarch together in a saucepan. Bring to simmer, constantly whisking, until mixture bubbles and thickens; pour over fruit layer.
Bake in the preheated oven until bubbling, about 1 hour.
First Prize Strawberry Rhubarb Crisp, recipe
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