From Beef Slaw
Vanilla Scented Strawberry-Rhubarb Crisp
Filling
4 cups strawberries, chopped
4 cups rhubarb, chopped
1 vanilla bean, split and scraped
1 cup sugar
Preheat oven to 375 degrees. Toss the fruit, vanilla seeds and sugar together. Spread out in a buttered ceramic baking dish.
Topping
2 1/2 cups oats
1 stick butter
3/4 cup sugar
1/4 teaspoon nutmeg
1 cup toasted & chopped pecans
Add 1 1/2 cups of oats to the bowl of a food processor, along with the stick of butter. Process until incorporated. Add the rest of the oats, the sugar, nutmeg and nuts and pulse to incorporate. Spread the topping out on top of the fruit.
Bake for 30-40 minutes, until the topping it browned and the fruit is cooked through.
