4 c. fresh strawberries, hulled and halved / quartered
½ c. sugar
1 T. cornstarch
½ c. orange juice
For the crisp:
1 c. all purpose flour
¾ c. light brown sugar, lightly packed
½ c. sugar
½ t. kosher salt
1 c. oatmeal
8 T. cold unsalted butter, diced
Vanilla ice cream, for serving
Instructions
Preheat the oven to 350 degrees.
For the fruit, toss the rhubarb, strawberries, ½ c. granulated sugar in a large bowl.
In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8 x 11 inch baking dish.
For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, ½ c. 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. Sprinkle the topping the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and topping is golden brown. Serve warm with ice cream.
Recipe by The Gingham Apron at https://www.theginghamapron.com/strawberry-rhubarb-crisp/