I was given a rhubarb plant a few years ago by my mother. The first year I had it it did not produce much fruit, but over the past couple of years, I have gradually been able to harvest some rhubarb. This year, my rhubarb crop seems to be quite exceptional. I have already cut and chopped up enough rhubarb to make a batch of jam and June has just begun.

I can only stock so much jam in my fridge before I need to find something else to do with my rhubarb crop. So, I decided to look for a good rhubarb crisp recipe. However, I’m not a huge fan of plain rhubarb, so I found a recipe that calls for a few sweet strawberries to make the tart rhubarb have a little less bite.

Montana Rhubarb Strawberry Crisp

3 tablespoons cornstarch

3 cups rhubarb, chopped

2 cups strawberries, sliced

3/4 cup sugar

1 cup oats

1 cup brown sugar

1 cup flour

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 cup butter, room temperature

Stir cornstarch, rhubarb, strawberries and sugar together in an 8-inch, square baking pan until the fruit is well coated. Throw the oats, brown sugar, flour, cinnamon and nutmeg into a small bowl, and stir just until mixed. Cut the butter into the mix with a pastry blender until the mixture resembles coarse crumbs. Now, sprinkle the crumbs on top of the fruit, then bake it at 350 degrees for 45 minutes.

Joy Larson is a mother of four boys, graduate of the University of Montana, animal lover and writer.