promise to repeat

I got some organic local rhubarb from my sis in-law, and couldn't wait to bake it up. Just got done licking the bowl of warm, sticky remnants from strawberry rhubarb crisp and can't stop thinking about it. The flavor or rhubarb is intensely unique, but if prepared with the right touches, it can set off a seemingly normal dessert and make it divine. If just one person makes this recipe of mine, and enjoys strawberry and rhubarb like yin and yang, sticky and sweet, fully satisfied with every bite, then I'll know you know what I know! Get you some! and don't forget the ice cream, a la mode!
Strawberry Rhubarb Crisp

STRAWBERRY AND RHUBARB FILLING
a handful of rhubarb stalks, diced into 1/2" pieces
an even bigger handful of fresh chopped strawberries
2 c. powdered sugar
2 tablespoons butter

in a saute pan, combine rhubarb, powdered sugar, and butter. On med. low heat get the rhubarb going, stiring in powdered sugar until dissolved and butter until melted. Let it get cooking until rhubarb is slightly tender and sweetened from cooking in sugar. If your rhubarb is super tart, add MORE SUGAR! don't be afraid. Rhubarb is extremely tart and unlikely tasty unless it's sweetned correctly. You'll know it's done when you can enjoy it with mild tartness with balanced sweetness, and the texture will be like a cooked carrot in soup. Add freshly diced strawberries, and there you have your crisp filling, ready to go.

CRISP TOPPING
1 stick of cold butter diced into small cubes
1/2 c. brown sugar
1/2 c. flour
dash salt
1 teaspoon vanilla extract

combine flour, brown sugar, and butter into large bowl. Using the 'cut in' method, combine. When you 'cut in' something into a batter, you are making the batter flaky and crumbly, in this case so you can sprinkle on the crisp topping. Using a fork and knife, cut up butter in the bowl with flour and brown sugar until there is only small chunks of butter left in batter, and it resembles a strusel or coffee cake topping. Add salt and vanilla and stir to combine.

put strawberry rhubarb filling into a pie pan or baking dish, sprinkle the top with crisp topping, and toss into a 400 degree oven. Bake for about 15 minutes, until crisp topping is golden brown and fruit is bubbling hot. Eat immediately. Pair with vanilla ice cream, and enjoy the temperature contrast of sweet, buttery hot fruit crisp, and cold smoothe cream. awwwwwwwwhhhh daaaang...