The strawberry patch is starting to produce like crazy and I have some lovely young rhubarb behind the greenhouse… Time for a crisp! This is such a quick and simple recipe as it really only takes minutes to throw together before baking. Baked with the freshest of ingredients, I served this with a dollop of Devonshire double-clotted cream. Truly decadent with a cup a tea!
2 cups sliced strawberries
2 cups sliced rhubarb
2/3 cups brown sugar (more if you like your crisp sweeter)
1/2 cup spelt four or rice flour or all purpose flour
1/2 cup oats
1/3 cup butter, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Preheat oven to 375 degrees (F). Grease a square baking pan (or stoneware baking pan). Place strawberries and rhubarb in the pan. Mix the remaining ingredients in a medium bowl and sprinkle over the fruit. Bake for about 30 minutes. Serve warm and, if desired, with whipped cream or ice cream. Enjoy!