Strawberry Rhubarb Crisp

Rhubarb crisp (or pie, or rhubarb anything) wasn't something I ever had growing up. My mom didn't make it, and I don't remember either of my grandmothers making it either -- though it sounds like something they would likely have made, especially my Grandma Margaret who was also an avid gardener. Anyway, my brother-in-law recently mentioned how much he liked rhubarb dishes (and rarely gets them -- likely because they're no more in my sister's baking repertoire than mine!), so I thought I'd give it a go...

Serves 8-10

Fruit Filling Ingredients
4 C rhubarb, large diced (1")
4 C strawberries, large diced
1 C sugar
zest and juice of one orange (about ½ C juice, and close to 2 tsp zest)
1 T cornstarch

Crumble Topping Ingredients
¾ C flour
1 C rolled oats
¼ C sugar
½ C brown sugar
½  tsp salt
¾ C butter, diced

Directions
Preheat oven to 350˚. In a large bowl, combine rhubarb, strawberries, sugar and zest. Dissolve cornstarch in orange juice; add to rhubarb-strawberry mixture and gently stir to combine. Spoon or pour mixture into 9x13 (or even slightly larger) baking dish.

In a large bowl, stir together first 5 ingredients of crumble topping to evenly distribute. Cut in butter and continue mixing until mixture resembles coarse crumbs. Spread evenly over fruit in baking dish. Bake 1 hour, until fruit is bubbling and crumble topping is golden brown.

Best served warm, with ice cream or whipped cream.

Tips:
#1   I think this recipe makes a generous amount of crumble topping! I've never had complaints along those lines, but you could probably do with less, or save some for another recipe.

#2   Since the fruit may very well bubble over the edge of the dish, it's not a bad idea to put a large baking sheet under the 9x13 pan, or on the lower rack of the oven to catch any drips or spills. Line it with foil or parchment to make clean-up even easier.

Photo -- not exactly a 'glamour shot' as it's simply still in the baking dish...but it's going to my brother-in-law whole, tomorrow morning.