Rhubarb & Strawberry Crisp - cooking recipe

Ingredients

4 -5 stalks rhubarb, sliced into 1 inch pieces
3 -4 cups fresh strawberries, halved
1/4 cup sugar
2 tablespoons fresh lemon juice
1 tablespoon cornstarch
1 pinch salt
1/2 cup brown sugar, packed
1 cup rolled oats
1 teaspoon cinnamon (honestly I use more)
1/2 teaspoon nutmeg (I use more of this too)
4 tablespoons butter, cubed (make sure it is cold not room temp.)

Preparation

In a large mixing bowl combine rhubarb, strawberries, sugar, lemon juice, cornstarch and the pinch of salt, stirring together well.
Spoon mixture into an 8x8 in (20x20 cm) glass baking dish.
In a second bowl, combine brown sugar, oats, cinnamon, nutmeg and butter, and stir with a fork until mixture resembles coarse crumbs. Sprinkle this mixture over the fruit mixture.
If using oven, place in a 325F preheated oven, and bake uncovered for 20-25 minutes until golden brown on top and fruit is tender.
If using an outdoor grill, position the pan on a cool side of the grill (that means for a gas grill no heat directly underneath). Maintain the heat to a medium-low temperature (around 300F). Close lid of grill and cook 25-30 minutes. Make sure to rotate the baking dish on the grill about every 8 minutes for even cooking.
Either way, the fruit should be tender and the juices bubbling when finished cooking.
I love serving with a scoop of vanilla ice cream or frozen yogurt.