My friend gave me some rhubarb from his garden yesterday, which prompted me to make my first ever rhubarb crisp! 
The original recipe calls for only rhubarb, but since I didn’t have enough, I did a 50/50 mix of rhubarb and fresh strawberries 
To make this recipe with as little waste as possible, I bought strawberries at the farmer’s market in a cardboard basket, loose lemons at the grocery store without a plastic bag, and sugar, cornstarch, flour, cinnamon, salt and oats at a bulk store refilling my containers. Since I can’t easily find cream in glass containers anymore to make homemade butter, I bought butter at the grocery store. So the only waste produced in the baking of this recipe was a butter wrapper 
After I put the crisp in the oven, I realized I had some leftover lemon juice from squeezing the lemon, so I decided to make a pitcher of homemade lemonade. Then as I was cleaning up, I noticed some sweet strawberry-rhubarb juice in the bottom of my mixing bowl that would be a shame to waste. So I added that to my lemonade pitcher to make a delicious pink lemonade! 😋
Strawberry rhubarb crisp recipe
Adapted from Mark Bittman’s New York Times Rhubarb Crisp
Ingredients
6 tablespoons cold butter, cut into small pieces, plus more for greasing pan
2 1/2 cups of rhubarb, trimmed, tough strings removed, and cut into 1-inch pieces
2 1/2 cups of strawberries, leaves removed, cut into even chunks
½ cup cane sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon cornstarch
¾ cup brown sugar
½ cup unbleached all-purpose flour
1 teaspoon cinnamon
Pinch of salt
1 cup rolled oats
Directions
- Heat oven to 375 degrees. Grease an 9-inch square baking dish with a little butter. Toss rhubarb with cane sugar, lemon juice and zest and corn starch in a mixing bowl, then spread in baking dish.
- Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pulse just a few times to combine.
- Crumble the topping over rhubarb-strawberry mixture and bake until golden and beginning to brown, 45 to 50 minutes.