Rhubarb and Berry Crisp

Sometimes gloomy chilly days require something a little more. Something to make you forget the fact that it is almost May and it still feels wintery. That is exactly why I decided to go ahead and make this. Plus, rhubarb is in season! It's sweet, tart and warms the heart.

Rhubarb, Strawberry, Blueberry Crisp

Filling:

2 c. rhubarb, chopped

2 pints strawberries, quartered

1 pint blueberries

1/2 c. granulated sugar

2 tblsp. flour

3 tblsp. lime or lemon juice 

zest of 1 lime or lemon

Topping:

1 c. oats

3/4 c. packed brown sugar

1/3 c. flour

8 tblsp. butter (1 stick), melted

Heat oven to 375 degrees F. Mix the rhubarb, strawberries, blueberries, granulated sugar, flour, lemon juice and zest in a medium sized skillet (make sure it is one you can put in the oven) or baking pan. Let the berries macerate for 5-10 mins. Mix oats, brown sugar, flour in another bowl, just use your hands. Add the melted butter and mix with hands. It will form yummy clumps of sweetness. Once berries and rhubarb is ready cover them in the crisp topping. It does not have to be perfect. Just evenly spread it across the top of the berries and rhubarb. Put the skillet in the oven and bake for 40-50 mins, or until top is crispy and brown. 

This tastes so amazing as soon as it comes out of the oven. I add a little milk to my serving. You could serve it with ice cream. I think it is the combination of the warm crisp with the cold milk or ice cream that makes it perfect. Also, really you could use any berries or combination of fruit that you have. These berries were starting to go bad in my fridge, so I used them all up. You could even omit the rhubarb if you're not in love with it like I am. This serves about 12, depending on serving size.