I'm hoping the plant will continue to produce stalks for several more weeks, so, it is entirely possible that I will get a chance to make all three recipes, but, for today; here is the recipe for the crumble.
For the filling:
Preheat oven to 375 degrees.
Toss the cut the rhubarb with 3/4 cup of the sugar and let stand for 20 minutes, stirring occasionally. In another medium bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 15 minutes, stirring occasionally. Using a large slotted spoon, transfer the rhubarb to the strawberries and discard any rhubarb juice. Add the cornstarch, lemon juice, and vanilla to the fruit and stir well. Transfer the mixture to a 9″ x 13″ baking dish.
For the topping, combine all the topping ingredients in a medium bowl. Using a pastry blender, cut the ingredients together until large crumbs form.
Sprinkle topping evenly over the filling. Bake for 25 minutes. Reduce oven temperature to 325° F. If the topping is browning quickly, tent a piece of foil loosely over the pan, so the foil is not touching the crisp. Continue baking for another 30 to 35 minutes, or until the fruit filling is thickened and bubbling quite a bit, and the topping is nicely browned. Let the crisp rest for about 20 minutes before serving. This is awesome served warm with a scoop of vanilla ice cream or a dollop of cold whipped cream. Store on the counter uncovered for up to a couple days. The topping will stay nicely crisp if left uncovered.
It's good stuff, Maynard!
And, if you recognize that saying, you, too, are old as dirt.