Mix together the rhubarb, strawberries, sugar and arrowroot powder and pour into a 9×13-inch baking dish. Top with the Crisp Topping and bake at 400° F for about 35 to 40 minutes, or until bubbly and golden brown.

For Crisp Topping

Stir ingredients together in a bowl.

Special notes:

Here are some variations.

Summer Fruit Crisp Filling

• 5 cups chopped summer fruit, such as pears, nectarines, apricots or peeled peaches
• 2 cups berries such as raspberries, blackberries, blueberries, or whatever you like!
• 2 tablespoons arrowroot powder
• 1/4 cup sugar (or more to taste depending on how ripe the fruit is)
• Juice of 1/2 lemon

Place the fruit in a large bowl. Add the arrowroot and sugar gently to the fruit. Squeeze in the lemon juice. Pour into a 9×13 baking dish and proceed as directed.

Autumnal Fruit Crisp Filling

• 8 cups chopped apples or pears in any combination
• 1/2 cup sugar mixed with 1 teaspoon cinnamon or pumpkin pie spice
• 1 1/2 tablespoons arrowroot powder
• Juice of 1 lemon
• 3 tablespoons butter
• 1 cup chopped pecans or walnuts

Combine the fruit, sugar and cinnamon mixture, and arrowroot powder. Squeeze in the lemon juice. Place the fruit in a 9×13 baking dish. Dot the top of the fruit with butter. Add the pecans or walnuts to the crisp topping and proceed as directed.