Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp
adapted only slightly from Anne Burrell!

In a bowl, mix together:

• 1 qt fresh Strawberries


• 4 stalks fresh Rhubarb, cut into small pieces


• Zest and juice of one Lemon


• 1/2 cup Sugar


• 2 tbsp Balsamic Vinegar


• 1/4 cup Cornstarch

And then place into a baking dish.

In your food processor, pulse together

• 1 1/4 cup Wheat Flour


• 1/2 cup Rolled Oats


• 1 cup Brown Sugar

Once combined, add into the food processor

• 1 and 1/4 sticks of cold Butter, cut into pieces


• 2 tsp Vanilla


• pinch of salt


• 1-2 tbsp of water (start with one, add another if you mix isn't to the crumble consistency you like)

Spread on top of fruit mixture in dish. Bake at 350* for about 30 minutes. Serve warm with Vanilla Ice Cream :)