Forgot to actually post the recipe!

I'm also including another of Julie's recipes: Rhubarb Strawberry Cobbler. I haven't actually tried it yet, but if Julie makes it, I know it's delicious!



Berry Delicious Rhubarb Crisp

1 cup flour
1 cup packed brown sugar
3/4 cup old fashioned oats
1/2 butter, melted
1-1/2 tsp. vanilla extract, divided
1 tsp. ground cinnamon
1-1/2 cups diced fresh or frozen rhubarb
1-1/2 cups sliced strawberries
1-1/2 cups fresh blackberries
1/2 cup sugar
1 Tbls. cornstarch
1/2 cup water
Vanilla ice cream

In a small bowl, combine the flour, brown sugar, oats, butter, 1 tsp vanilla and cinnamon. Set aside 1 cup for topping; press remaining crumb mixture into a greased 8 in. square baking dish. Top with rhubarb, strawberries and blackberries.

In a small saucepan, combine sugar and cornstarch. Stir in water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in remaining vanilla. Pour over fruit; sprinkle with remaining crumb mixture. Bake at 350 for 25-30 minutes or until bubbly. Serve with ice cream.


Rhubarb Strawberry Cobbler

1-1/3 cups sugar
1/3 cup flour
4 cups diced fresh or frozen rhubarb (if using frozen, thaw and drain liquid)
2 cups halved fresh strawberries
2 Tbls. butter, cubed

Crust:
2 cups flour
1/2 tsp. salt
2/3 cup vegetable oil
1/3 cup warm water
1 Tbls. milk
1 Tbls. sugar

In a bowl combine the sugar and flour; stir in rhubarb and strawberries. Transfer to a greased 11x7x2 dish. Dot with butter.
For crust, combine flour and salt; add oil and water. Stir with a fork until mixtures forms a ball. Roll out between 2 pieces of waxed paper to a 11x7 rectangle. Invert dough over filling and peel off waxed paper. Brush dough with milk and sprinkle with sugar. Bake at 425 for 40-50 minutes. Serve with vanilla ice cream