The perfect quick and easy strawberry rhubarb crisp
Preheat the oven to 375 degrees.
Make the streusel, mix together the flour, oats, sugar, and butter in a medium bowl. Use your fingers until the butter is well combined. Refrigerate until needed.
Wash and chop the rhubarb and strawberries.
In a 1 quart pyrex, add the rhubarb strawberry extra sugar, flour, and vanilla. Top with the streusel. Then top with almonds
Bake in the oven for 35-40 minutes, until the crust is golden brown
Garnish with mint leaves and serve with a scoop of vanilla ice cream.