Rhubarb and Strawberry Crisp

Ingredients:

3/4 cup sugar

3 tablespoons cornstarch

3 cups sliced fresh rhubarb or frozen rhubarb, thawed

2 cups sliced peeled apples or sliced strawberries

1 cup quick-cooking or old-fashioned oats

1/2 cup packed brown sugar

1/2 cup butter, melted

1/3 cup all-purpose flour

1 teaspoon ground cinnamon

Vanilla ice cream, optional

Directions:

In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. cast-iron skillet or other ovenproof skillet.

In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350 until crisp is bubbly and fruit is tender, about 45 minutes. If desired, serve warm with ice cream.

This dish always reminds me of my Nana. She used to make it when she came to visit from Ireland.