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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!

Strawberry Rhubarb Crisp

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!