Strawberry Rhubarb Crisp

It has been a long cold winter in Utah. We had our first 70+ degree day yesterday, looks like spring just might make it. I looked out my kitchen window to our barren garden space and I think overnight our rhubarb plant shot up. I did a close up and realized the rhubarb was perfectly tender and ready to turn into a yummy dessert. My sweet Mother-in-Law Geneel was coming to dinner and I know she loves rhubarb. This was the perfect dessert to top off our meal of Teryaki Salmon and Orzo Pasta. We are one happy family!

Strawberry Rhubarb Crisp
2 cups fresh rhubarb, 1/2 inch slices
2 cups strawberries, hulled and quartered
3/8 cup sugar
zest from 1 orange
1/4 cup fresh squeezed orange juice
1 tablespoon cornstarch
Mix together strawberries, rhubarb, orange zest and sugar. Combine cornstarch with orange juice and stir. Pour over fruit and stir to combine. Put mixture in 8 inch round baking dish--I'm sure an 8 inch square pan would work too. 
Topping:
1/2 cup flour
1/4 cup sugar
1/4 cup brown sugar
1/4 teaspoon salt
3/4 cup quick oatmeal
6 tablespoons cold butter, sliced
Mix together dry ingredients and cut in butter with a pastry blender or your fingers until the mixture is in crumbles. You could use your food processor or mixer but I didn't want to dirty them. It was easy to mix by hand. Sprinkle the topping over the fruit mixture completely covering. Bake at 350 for about an hour or until the fruit is bubbling and the topping is golden brown. Serve warm with whipped cream or ice cream.
Print Recipe 

I did a Google search for Strawberry Rhubarb Crisp. A recipe by Ina Garten was the winner. It had 42 reviews and almost all were 5 stars. I read the comments and made a few adjustments. I also cut the recipe in half as I wasn't feeding a small army! This recipe would easily feed 4 to 5 adults. I would certainly make this again, we all gave it 5 stars. Next time I will add some chopped walnuts to the topping. The tasty dish will be made often this summer.