Rhubarb Crisp

Pre-heat oven to 350o F and grease a 9 x 13 inch pan

Dice 6 cups of rhubarb (1.5 pounds)
Mix into the rhubarb:
1 cup of sugar
2 tbs of corn starch
½ cup of flour
1 tsp of cinnamon
Splash of amaretto
1 quart frozen or fresh strawberries
1/2 cup of water
Mix all ingredients well, then pour into 9x 13 pan

For the topping:

In a separate bowl, add 2 cups of rolled oats
1 cup of flour
1 cup of brown sugar
1 cup of canola oil
Mix topping ingedients together well, then pour topping over the strawberry and rhubarb mixture.

Bake for 45 minutes at 350o F

Delicious warm with vanilla or chocolate ice cream!