Rhubarb Strawberry Crisp is a perfect spring and summer dessert, especially when served warm with ice cream. Vary the fruit and you've got a year round dessert everyone will love!
Sprinkle sugar and cornstarch over the fruit. Stir using a spatula until evenly combined.
Transfer to an ungreased 8-inch square glass baking pan. Set aside while you make the topping.
STREUSEL TOPPING
In a medium bowl combine oats, flour, sugars and cinnamon.
Using your hands or a pastry cutter, squish the butter into the dry ingredients until evenly mixed.
Spread the streusel evenly over the fruit without packing it down.
Bake in preheated oven for 45-55 minutes until the topping is golden and the fruit juices are bubbling around the edges. Let cool for 10-15 minutes before serving.