I made something fabulous the other evening.  I know, it’s not nice to brag, but people, this thing is SO good!  I had to share it.  I love fruit crisps and cobblers – the buttery, crunchy topping covering that luscious, fruit filling.  MMMMmmmmmm….I’m getting hungry just thinking about it.

I wasn’t sure how these three fruits would taste together, but they are great!  Of course, with this crisp you can use any fruit that you like – use your favorite or a mixture, or these three – which I have to say I think are my new favorite.

(my oldest, Jacob, being a little dramatic)

Rhubarb adds a great element of flavor and a nice tartness.  You can always add more sugar to make it sweeter if you don’t like tart.  I also think rhubarb is about to come into season, so this is a great time to put this on your menu.  I actually still have rhubarb in the freezer from last year when a friend brought me a bunch (Thanks Lyd!).  I almost always use frozen fruit in crisps and cobblers, just because it’s easier and I like to eat my fresh fruit…well…fresh.  When fruit is cheap or in season, I buy extra and freeze it.  But you can use fresh or frozen, whichever works for you.

(my baby, Carter, not being dramatic…he just put a pretty large bite into his mouth)

Let me know how you like it!  Hopefully you like it as much as we all did.

Rhubarb, Strawberry and Blueberry Crisp

Combine fruit and sugar in greased 9×13 pan.  If you would like a thicker crisp, just put fruit in a smaller dish.

In a separate bowl, combine flour, oats, salt, sugar and butter.  Sprinkle oat mix on top of fruit.  Bake in a preheated 350 degree oven for 40 minutes or until fruit is bubbling and the top is golden brown (you may have to bake it a little longer when using frozen fruit).  Let rest.  I think it’s best served after it sits for about 30 minutes to an hour.  I like it served warm with a squirt of Reddi Wip 🙂  But you can eat it with ice cream, or as Mr. Chaos likes it, with milk (ick).