Strawberry Rhubarb Crisp!

•   4 cups rhubarb cut into approximately 1/2 inch pieces
• 1/2 cup of sliced strawberries
• 1 cup of sugar
• 1 tablespoon of lemon juice
• 1 tablespoon of quick cooking tapioca 

Filling:

• 2/3 cup of flower
• 1/2 cup of quick cooking oats
• 1/4 cup of chopped nuts 
• 3 tablespoons of brown sugar 
• 1/2 teaspoon of cinnamon
• 1/4 cup of butter 

Steps:

• Heat oven to 350. 
• Mix strawberries, rhubarb, sugar, lemon juice and tapioca and spread in a lightly greased 8×8 baking dish.
• Combine flour, oats, nuts, brown sugar and cinnamon in a separate bowl. Mix butter in and sprinkle on top of the filling. 
• Bake for approximately 45 minutes to an hour, until topping is golden brown and filling is bubbling. 
• ENJOY!!            

***you can also top it with vanilla ice cream, pairs together perfectly while still warm!!