Strawberry Rhubarb Cobbler Crisp

There was a dinner party! We had to bring something! Fresh strawberries from Black River Organic Farm inspired this dish.

First we cut the rhubarb into little pieces, put it in a saucepan with some brown sugar & lemon juice, and carmelized the heck out of it. Added the strawberries, some cinammon, a teeny bit of grated fresh ginger, 3 drops of rosewater, and stirred until it was a batch of gooey goodness. Poured into a glass baking pan, and topped with crumble mixture made of: oatmeal, flour, Smart Balance margarine, brown sugar. Baked at 350 for 30 minutes. Cooled on windowsill so neighbors could follow the sweet smell, lifted by their noses, like in the cartoons.