Strawberry Rhubarb Crisp

This is one of my husband's favorite treats to make. It was originally a recipe for rhubarb crisp, but he experimented and added strawberries and that's the way it is now made at our house!!

1 cup light brown sugar, firmly packed
1 cup all-purpose flour
3/4 cup quick cooking rolled oats
1/2 cup melted butter
1 tsp. cinnamon
4 cups sliced rhubarb (sliced up like you would celery)
1 cup granulated sugar
2 Tbsp. cornstarch
1 cup water
1 tsp. vanilla
2-3 cups strawberries, if desired

In mixing bowl, combine brown sugar, flour, oats, butter and cinnamon; mix together until crumbly. Press half of the brown sugar and oats mixture into a buttered 8-inch square baking dish (the above picture is a double batch in a 9x13 pan). Top with sliced rhubarb (and strawberries if used).
In a saucepan, combine 1 cup granulated sugar, cornstarch, and then the 1 cup of water and vanilla. Cook together until clear, then pour over rhubarb. Top rhubarb with remaining crumb mixture and bake at 350 degrees for 45-55 minutes.

Japanese Salad

1 head cabbage shopped up

1/4 cup sesame seeds

1 cup slivered almonds

2 pkgs. chicken flavored Top Ramen Noodles

1 bunch green onions sliced

4 chicken breasts cooked and shredded, {I buy a cooked rotissere chicken and use that chicken}

Mix cabbage, onions, chicken. Add sesame seeds and almonds. Crush up dry ramen into salad and stir. Toss with dressing!

Dressing

1/4 cup sugar

1/2 cup vege oil

1 tsp. salt

1/4 cup vinegar {more if desired}

1 tsp. black pepper

Top Ramen Packets of seasoning

1 tsp. "Accent" seasoning {optional... it makes great flavor!}

Mix all dressing ingredients well. Pour over salad and toss. You can serve this immediately for crunchy noodles or store in fridge for softer noodles! Yummy either way! {I prefer softer noodles :)}

And... Enjoy!!