Rhubarb Crisp

Filling:
3 large ribs rhubarb, diced (about 4 cups)
1 cup fresh strawberries, halved
1⁄2 cup white sugar
1 tbsp lemon juice
1 tsp lemon zest

Topping:
1⁄2 cup brown sugar
1⁄2 cup whole wheat, or all-purpose flour
1⁄2 cup oatmeal
1⁄4 tsp salt
dash of cinnamon
4 tbsp cold butter, diced

Combine filling ingredients and place in a greased 2 qt baking dish. Stir together all topping ingredients except butter. With a pastry cutter, cut in butter (the largest chunk of butter should be no larger than a pea). Bake in a 375º oven for minutes 35 minutes. Serve with vanilla ice cream.