Another trip to the farm called for another strawberry rhubarb dessert recipe. This time I made a Bowen family favorite. You'll see from the amount of sugar involved that it's easy to love!
Strawberry Rhubarb Crisp
Adapted from a recipe by Lorraine Bowen (my mother-in-law)
Put 2 cups of rhubarb, 2 cups of strawberries, 1 cup of white sugar and 2 tbsp of flour in a baking dish and toss. Combine 1/2 cup of brown sugar, 1/2 cup of flour, 1/2 cup of rolled oats and 1/2 cup of room temperature butter and cover rhubarb mixture. Bake for 45 minutes at 300.