Amy Roloff's Farm Strawberry Rhubarb Crisp

Filling:

•  4 cups fresh rhubarb, about 1 inch diced (3 - 5 stalks)
• 4 cups fresh strawberries, tops removed and if large cut in half
• 1 cup sugar
• 1 1/2 tsp grated orange zest
• 1 1/2 Tsp cornstarch
• 1/4 cup orange juice

Topping:

• 1 cup flour
• 1/2 cup brown sugar
• 1/2 tsp kosher salt
• 1 cup quick cooking (not instant) oats
• 1 1/2 sticks cold unsalted butter, cut up
• Whip topping or vanilla ice-cream

Preheat oven 350

For fruit mixture:

• Toss the rhubarb, strawberries, 3/4 cup granulated sugar and the orange zest together in a large bow. 
• In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit.
• Pour mixture into an 8x11 (if 9x13 adjust cooking time) baking dish and place it on a sheet pan lined with parchment paper.

For the crisp topping:

• In a bowl combine flour, remaining 1/2 cup granulated sugar, brown sugar, salt, and oatmeal (I sometimes add chopped up walnuts or almonds). 
• Cut in the butter until it resembles small crumbs. 
• Sprinkle the topping over the fruit, covering it completely and bake for about 1 hour (shorter if using a 9/13 dish by about 5 - 8 minutes) until fruit is bubbly and topping is a nice golden brown. 
• Serve warm with ice cream.