Title: Rhubarb-Strawberry Crisp
Categories: Fruit Dessert
Yield: 6 Servings

3/4	c	All purpose flour
1/3	c	Firmly packed brown sugar
1/3	c	Gran. sugar
1/4	ts	Salt
1/4	ts	Cinnamon
1/8	ts	Ground ginger
6	tb	Cold butter
		FRUIT MIXTURE
1 1/2	lb	(750g) firm, fresh rhubarb
		1pint strawberrirs, hulled
1/2	c	Gran. sugar
2	tb	All purpose flour

TOPPING:

to prepare topping, combine flour, sugars, salt, cinnamon and ginger. Cut in butter until mixture resembles coarse meal. To prepare fruit mixture, trim rhubarb into 1/2 inch slices. If strawberries are small, leave whole. Otherwise, cut inhalf. Toss fruit in a bowl with sugar and flour. Spoon into a 9-inch square baking dish. Sprinkle topping evenly over fruit. Bake in a 400 F oven for 25-30 min. or until top is browned and jucices are bubbling up around the edge. Remove from oven and cool at at least 15 min before serving.

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