1/4cupchopped nutsI've used almonds, pecans or macadamia nuts
1/2tspcinnamon
1/4tspsalt
6tbspbuttermelted
Instructions
Preheat oven to 350 degrees F. Lightly spray a 2-quart baking dish with cooking spray.
Combine the fresh strawberries, rhubarb, sugar, corn starch, vanilla and cardamom in a bowl and stir very well to combine. Spread evenly in your baking dish.
In a clean bowl, whisk together the oats, flour, light brown sugar, nuts, cinnamon and salt. Stir in the melted butter until well combined.
Sprinkle the crisp topping evenly over the strawberry and rhubarb mixture.
Bake for about 50 minutes until the fruit is very bubbly and the crisp is golden brown.
Cool in the baking dish and serve the crisp topped with scoops of vanilla ice cream.