Strawberry Rhubarb Cobbler

...or is it a crisp?

When I initially breezed over this recipe, I assumed "crisp", so I got out the oats. 

When I actually read it, there were no oats to be found!  Shoot.  I love putting oats in everything. 

So I did. 

Strawberry Rhubarb Cobbler/Crisp

-1 cup of diced rhubarb (1/4 inch pieces)
-1 cup of strawberries (I used frozen and completely defrosted them. If you use fresh, give them a rough chop.)
-1 T. quick-cooking tapioca
-1 t. fresh lemon juice
-1/4 cup white sugar

Mix together in a bowl and pour into a large, greased ramekin.  (It's not quite enough for an 8x8 pan.  A ceramic loaf pan would work nicely I bet).

-1/3 cup of flour
-1/4 cup quick oats
-3 T. brown sugar
-1/8 t. baking powder (otherwise known as "a pinch")
-Dash of salt

Combine the above ingredients well in a small mixing bowl.  Add:

-2 T. cold butter (I grated it and mixed with a fork to combine.)
-1 egg

Distribute the crumb mixture evenly over the fruit already in the ramekin.

Bake at 375 degrees for 25 minutes.

(Can you tell I have a favorite dish?  I think it's for dips...but I use it for dips and everything else. 

PERFECT for baked goods for two people.)