Name: Strawberry Rhubarb Crisp
Ingredients: 4 cups fresh rhubarb (, cut into 1 inch pieces); 4 cups fresh strawberries (, stems removed); 1 1/4 cups granulated sugar; 1/2 cup freshly squeezed orange juice; 1 tablespoon cornstarch; 1 cup all-purpose flour; 1/2 cup light brown sugar; 1/2 teaspoon kosher salt; 1 cup oats {I used quick cooking oats}; 1/2 cup cold unsalted butter (, cubed)

Ingredients

Scale

4 cups fresh rhubarb (, cut into 1 inch pieces)
4 cups fresh strawberries (, stems removed)
1 1/4 cups granulated sugar
1/2 cup freshly squeezed orange juice
1 tablespoon cornstarch
1 cup all-purpose flour
1/2 cup light brown sugar
1/2 teaspoon kosher salt
1 cup oats {I used quick cooking oats}
1/2 cup cold unsalted butter (, cubed)

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Instructions

Preheat oven to 350 degrees
Butter a 9×12 inch baking dish and set aside.
In a large bowl toss together the strawberries, rhubarb and 3/4 cup of sugar. In a small bowl mix the orange juice and cornstarch together and pour over strawberry/rhubarb mixture and mix until the fruit is coated.
Pour fruit mixture in to the buttered baking dish.
In a small bowl combine the flour, brown sugar, 1/2 granulated sugar, salt, butter and oats together until it resembles small pebbles. Sprinkle topping over the fruit and bake at 350 degrees for 50 – 60 minutes or until the juices are bubbling and the top is a nice golden brown.