Strawberry Rhubarb Crisp

adapted slightly from Barefoot Contessa How Easy is That? by Ina Garten

Yield: 6 servings

4 cups fresh rhubarb (4 to 5 stalks) 1-inch dice

4 cups fresh strawberries, hulled and halved

1 1/4 cups granulated sugar, divided

1 1/2 tsp grated orange zest

1/2 cup orange juice, fresh squeezed

1 Tbsp cornstarch

1 cup flour

1/2 cup light brown sugar, lightly packed

1/2 tsp kosher salt

1 cup quick-cooking oatmeal (not instant)

1 1/2 stick unsalted butter, diced

Vanilla ice cream for serving.

Preheat oven 350° F.

Place an 8 X 11-inch baking dish on a baking sheet lined with parchment paper and set aside.

Fruit:  In a large bowl, toss the rhubarb and strawberries, with 3/4 cup of the granulated sugar and the orange zest.  Dissolve the cornstarch in the orange juice and then stir it into the fruit mixture.  Pout the mixture into the baking dish.

Topping:  Using your electric mixer fitted with the paddle attachment, combine the flour, remaining 1/2 cup sugar, brown sugar, salt and oatmeal.  At low speed, add the butter.  Mix until the dry ingredients are moist and resemble crumbles.  Sprinkle the topping over the fruit.  

Cover the baking dish completely.  Bake for 1 hour, until the fruit is bubbling and the topping is a golden brown.

Serve the crisp warm with a scoop of vanilla ice cream.