Rhubarb Strawberry Crisp and Where's Waldo?

I'm sorry for going AWOL on all my friends but an unexpected move threw a wrench in my blogging agenda. Yup, due to some work being done in our loft, we had to pack up and move to a temporary abode. To think that in a few weeks, we will be once again be doing this same dance is somewhat disheartening. In the meantime, I'm just glad that we finally managed to set up a workable space for the computer which allows me to get back in touch.
Given our nomadic state, the kitchen accoutrements are somewhat limited so I was in quite a quandary when the urge to bake hit me. With no baking pans at my disposal, I settled on a traditional a fuss free fruit crisp, which could be easily baked in a casserole dish. As for the crispy topping your hands are the best tools for mashing the creamy butter into the oats, flour and brown sugar. Although I'm providing measurements, the great think about fruit crisps is that you can simply eyeball the amount of fruit and topping to accommodate the size of the cooking vessel at your disposal.

Fruit Filling

4 cups rhubarb cut into inch pieces
2 cups strawberries cut into large wedges
3/4 cup granulated sugar
2 tablespoons flour


Topping
1/2 cup all purpose flour
1 cup quick-cooking rolled oats
1/2 cup brown sugar
1/2 cup cold butter cut into pieces
1/2 cup pecans roughly chopped
pinch of salt

Preheat oven to 375 degrees F. In a large bowl combine sugar and flour. Add the rhubarb and strawberries. Toss to combine.Transfer to a greased 9"inch pan or  a 2 qt. casserole dish.
In a separate bowl combine the oats, flour, pecans, salt and cold butter. Using your fingers or potato masher, cut in the butter into the flour oats mixture. The mixture will be clumpy. Spread the topping on the fruit filling and bake in a pre-heated 350ºF oven for 40-45 minutes. The topping should be golden brown.