Strawberry Rhubarb Crisp

“This beauty is ever so slightly sweet from the berries and the orange juice, and the buttery topping has a nice crispness. It’s great for people who are not fans of overly sweet desserts, and it’s also a great dessert for company because it makes the whole house smell amazing!”
-Bobbie Jo

4 c SWP Rhubarb
4 c fresh strawberries, hulled
and halved, if large
1 1/4 c granulated sugar
1 1/2 t grated orange zest
1 T cornstarch
1/2 c freshly squeezed
orange juice
1 c all-purpose flour
1/2 c light brown sugar,
lightly packed
1/2 t kosher salt
1 c quick-cooking (not
instant) oatmeal
12 T (1 1/2 sticks) cold
unsalted butter, diced
Vanilla ice cream, for serving

1. Preheat oven to 350°F.
2. Set the SWP Rhubarb in a colander or sieve to thaw while you prepare the
rest of the ingredients.
3. For the topping, in the bowl of an electric mixer fitted with the paddle
attachment, combine the flour, 1/2 cup granulated sugar, the brown sugar,
salt, and oatmeal. With the mixer on low speed, add the butter and mix until
the dry ingredients are moist, and the mixture is in crumbles. Set aside or in
the refrigerator.
4. For the fruit, toss the rhubarb, strawberries, 3/4 c granulated sugar and
the orange zest together in a large bowl. In a measuring cup, dissolve the
cornstarch in the orange juice and mix it into the fruit. Pour the mixture into
an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment
paper (in case it bubbles over).
5. Sprinkle the crumb topping until the fruit is completely covered. Bake for 1
hour, until the fruit is bubbling, and the topping is golden brown. Serve warm with vanilla cream.