You are here: Home » Recipes » Strawberry Rhubarb Crisp with Flax Seed Rolled Oat Crust Strawberry Rhubarb Crisp with Flax Seed Rolled Oat Crust Recipe by Relish ContributorKitchen Tested Yield 6 to 8 servings PrintEmail Ingredients Flax Seed Rolled Oat Crust:1 cup quick-cooking rolled oats1/2 cup whole-wheat flour1/2 cup all-purpose flour1/4 cup flaz seed meal*1 cup firm-packed light brown sugar1 teaspoon cinnamon1/2 teaspoon nutmeg1/2 cup vegetable shortening, soy margarine or Smart Balance, softenedFilling:3 cups sliced strawberries3 cups sliced rhubarb3/4 cup light brown sugar1 tablespoon cornstarch1 teaspoon pure vanilla extract Instructions Preheat oven to 350F. To make crust: In a large bowl, combine all ingredients with a fork or pastry cutter until mixture resembles a crumbly wet sand mixture. Spray an 8-inch-square baking dish with vegetable oil or rub with softened butter. Press half the crust mixture firmly into the pan and slightly up the sides of the pan. Reserve remaining mixture. To make filling: In a large bowl, combine all ingredients. Pour the filling into the crust and top with reserved topping mixture. Bake, uncovered, 40 minutes until filling is tender and crust is golden brown and crisp. *Available in natural foods markets.