Rhu what?

This recipe just goes to show that anything can be made into something delicious if you add enough butter and/or sugar.  Ever heard of rhubarb?  The checkout lady at Henry's had to ask me what it was, she thought it was rutabaga (whatever that is!).  I would bet most people have probably not ever even seen rhubarb.   They wouldn't know that it looks just like celery only its red, has the identical texture, and it tastes sour as all-get-out.  Seriously, who thought of making it into a dessert?  Must be the same lady who first made candied watermelon rind.  Anyway, I totally remember my grandma growing tons of it in her garden and making cobblers and pies in the summertime.  So in our attempts to try new things and get creative in the kitchen...enter Strawberry Rhubarb Crisp (not to be confused with Rhubarb dessert, or Rhubarb pie, or Rhubarb cobbler).   And honestly, it was completely delish.  Light crust on the bottom, ooey gooey sweetness in the middle and crumbled perfection on top.  And don't forget the vanilla ice cream.  Ever. On any pie, crisp, cobbler, or crumble.

RHUBARB STRAWBERRY CRISP

2 c. flour 1 1/2 c. brown sugar 1 1/2 c. oatmeal 1 c. softened butter Mix together for crust and topping. Filling: 1 1/2 c. chopped rhubarb 1 1/2 c. sliced strawberries 1 2/3 c. sugar 2 1/2 tbsp. cornstarch 2 1/2 c. water 2 tsp. vanilla Combine crust ingredients, press 1/2 of mixture into greased 9 x 13 pan. Top with rhubarb and strawberries. Stir together sugar and cornstarch, stir into water. Cook until thickened. Pour over fruit, sprinkle other 1/2 of crumbs on top. Bake at 350 degrees for 45 minutes. Serve with ice cream or yogurt.