Saturday at the Farmer's Market

Today was the opening of the Farmer's market for the season. It's been a cold, wet spring here in the frozen north, and the only items for sale were green onions, asparagus, and rhubarb. Here's a great dessert recipe for that rhubarb.

Strawberry Rhubarb Crisp

3/4 lb. diced rhubarb
3/4 lb. sliced fresh strawberries
1 cup sugar
1 3/4 cup quick cooking oats
1 cup flour
pinch of salt
1 cup packed brown sugar
1 tsp. grated orange peel
1/2 stick butter

In a bowl, mix rhubarb, strawberries, and white sugar. Put in a greased, 8 inch square baking pan. In another bowl, mix oats, flour, salt, brown sugar and orange peel until mixture is crumbly. Cut in butter. Sprinkle over fruit in baking pan. Bake at 350 degrees for 40 to 45 minutes. Makes 8 servings. You can top each serving with whipped cream or ice cream, but it is perfectly delicious on its own.